Ingredients

• 250g butter
• 100g caster sugar
• 340g plain flour
• 60g cornflour
• ¾ cup Ocean Spray® Craisins®, sweetened dried cranberries

Method

Beat butter and sugar until pale and creamy. Add sifted flours and Craisins® and mix well. Turn out onto and lightly floured board and knead until smooth. Wrap in plastic wrap and refrigerate for 20 minutes. Preheat oven to 150 C Roll out until about 1 cm thick and then cut into shapes with a cookie cutter. Place on a baking tray. Bake for 25 minutes until very lightly coloured and firm. For a festive look, dip half of each shortbread piece into melted dark chocolate.