Almond Cranberry Cookies

Almond Cranberry Cookies 

      Ingredients:
      35g Dried cranberry
      35g Almond flakes
      100g Plain flour
      35g Icing sugar
      20g Ground almond
      50g Cold butter, cut to cubes
      1 tbsp Fresh milk

      Method:

• Toast almond flakes at 160C for 5 mins and leave to cool.
• Blend almond flakes and dried cranberry separately in the grinder and mix them together in a bowl.
• In large bowl sieve in plain flour and mix together with ground almond. Add in cold butter and rub with your finger tips and hands  till mixture becomes sandy.
• Add 1 tablespoon fresh milk into the cranberry mixture, mix well and add into the flour mixture. Mix well with a rubber spatula and knead into a dough.
• Roll out the dough in between two plastic sheets to the to about 1 cm thick. Cut out shapes using your preferred pastry cookies cutter and place them on a baking tray lined with parchment paper.
• Bake at 170C for about 15-20 mins or till golden brown. Remove from heat and cool on wire rack then store cookies in an airtight container.