CRANBERRY, ORANGE, POPPYSEED BISCUITS

Well this is a great combination of flavours that work well together.  So simple to make in the CC.  Loads of flavour, a wonderful texture and they look pretty too. They are a very short biscuit - very much like a shortbread.  These biscuits are a great way to use up that giant bag of dried cranberries that you thought it would be a good idea to buy from Costco!  I am normally a big fan of the lazy "chuck it all in and press Pastry P1" method of making biscuits and cakes - however theses biscuits are a little bit special and need an extra step.  They are well worth it though!

NOTE - this dough needs to be chilled in the fridge for at least 3 hours (overnight is better) prior to baking.

Cranberry, Orange, Poppyseed Biscuits 

250g butter, diced and soft
2/3 cup icing sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 cups plain flour
pinch of salt
2 tsp finely grated orange rind
1 tbsp poppy seeds
3/4 cup dried cranberries

1. Gather all ingredients before starting.
2. Place butter and icing sugar in the bowl with the kneading blade.
3. Select Speed 6 Time 1 minute. Start.
4. Pause machine after 30 seconds, scrape down sides. Resume program.
5. Add remain ingredients to the bowl in the order stated.
6. Select Speed 5 Time 1 minute.
7. Pause machine after 30 seconds and scrape down the sides. Resume program. Continue until dough comes together.
8. Tip dough out onto a lightly floured surface.  Bring dough together in a ball. Divide dough in half.
9. Roll each dough half into logs, about 4cm diametre. Wrap tightly in cling wrap and refrigerate for at least three hours but overnight is best.
10. When ready to bake, preheat oven to 160 degrees and line a baking tray with baking paper.
11. Cut dough into slices 1/2cm thick. Bake for 12 - 15 minute or until golden around the edges.