Ingredients
125g Cake Flour
125g Plain Flour
35g Caster Sugar
2g Salt
6g Baking Powder
100g Dried Cranberries(cut into smaller PCs)
250g Whipping Cream(this recipe can clear your whipping cream)
*Optional 1 Egg Yolk for egg wash or can use fresh milk
Method
1. In a bowl, sift cake and plain flour with baking powder together, add in caster sugar, salt and dried cranberries, mix evenly.
2. Pour in cold whipping cream, using a spatula to combine together. You can wear a food glove and use your hands to form a dough, don’t need to knead.
3. Flour your table top or silicone mat, place the dough on top, then flour dough surface and roll flat to at least 2cm thickness. Using a round cookie cutter, cut out and place onto a lined baking pan. Egg wash with egg yolk or fresh milk.
4. Bake in a preheated oven @ 180 degrees for 20 mins or until golden brown. Serve warm with jam/cream or eat it on its own. Once cooled can keep in an airtight container for 3 days.
*Every oven temperature is different, you need to trial and error the time needed to bake. I’m using Unox Fan mode(my oven no top and bottom heat)