Ingredients:

  • 225g unsalted butter, cold and cubed
  • 100g caster sugar
  • 1 tablespoon fresh orange zest
  • 280g all-purpose flour
  • 30g cornstarch
  • 0.5 teaspoon fine sea salt
  • 80g dried cranberries, finely chopped
  • 50g granulated sugar for garnish

Instructions:

  1. Rub 1 tablespoon orange zest into 100g caster sugar.
  2. Pulse 225g cold cubed butter with the sugar until it looks like coarse crumbs.
  3. Sift in 280g flour, 30g cornstarch, and 0.5 teaspoon salt.
  4. Mix on low speed until a shaggy dough starts to form.
  5. Fold in 80g finely chopped dried cranberries by hand.
  6. Turn the dough onto a clean surface and knead three times until it holds together.
  7. Shape the dough into a 2 inch thick log.
  8. Wrap tightly in plastic and chill for 35 minutes until firm to the touch.
  9. Slice the chilled log into 1/4 inch thick rounds.
  10. Bake at 325°F for 12 minutes until the edges are matte and firm.