Instructions

Add in cold butter and rub with your finger tips and both of your 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 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.