These deliciously moreish biscuits make gorgeous Chanukah gifts, especially if you cut them in star and dreidel shapes. Leave enough time to make them as they’ll need chilling well at each step to keep them in shape. Be sure to chop the cranberries extremely well so they don’t spoil the outline of your biscuits. You can freeze them if you want to make them in advance then defrost closer to Chanukah.

Method:

• Add the sugar to the bowl of your stand mixer then grate in the orange zest. Rub the zest into the sugar until the sugar has turned orange. You may want to wear disposable gloves as this will stain your fingers.
• Add the butter and vanilla and beat at a medium speed for approximately 5 minutes until well blended stopping once or twice to scrape down the sides of the bowl.
• While the mixer is on finely, chop the cranberries, it gets quite sticky so sprinkle them with a tablespoon or two of flour from your weighed amount. The finer you chop the more even the distribution.
• Add the flour and cranberries to the butter mixture and beat on low speed until just combined. It will look a bit ragged, but you will be able to press it together into a disc that you will need to wrap in cling film.
• Line two large baking sheets with parchment paper and place them and the dough into the fridge to chill for 10-15 minutes.
• Roll out the dough between two sheets of baking parchment and then cut your shapes out and place on the chilled baking sheet and return to the fridge for 30 minutes.
• Gather up the rest of the dough and re-chill ready to roll out to cut more biscuits.
• Heat the oven to 170°C and bake the biscuits for 12 – 14 minutes until the edges start to turn golden and the bottoms are no longer wet looking .
• Cool on the tray for 10 minutes then on a wire rack until completely cold before storing in an airtight container for up to one week.

Louismann