Was suppose to post this last week but I end up spending the weekend replying emails, placing orders, arrange for collection and 2 days is gone! Especially nephew came back on Sat and I had to make sushi for him, entertain him …
Back to this, it’s another cranberry bake. I gotten this book when I went for a trip few months back, it’s one of those replica book that you can find in China and it’s 1/3 of the price you get the original copy. And you can’t find the original copy there! I went to these 5 storey book store and the variety is so good, not much on baking thou … but they do have books on camera usage which I’ve not seen it here. I love buying books when I travel despite the weight and I carry 10 books back this round, buying from bookstore right up to the duty-free airport store. At times you don’t get the same edition if you buy locally, some of the books like my favourite author’s novel, the ones in Hong Kong has a different color and the paper quality is also better, yet cheaper too. And for baking recipe books, they are definitely cheaper and more variety.
And this cranberry stick? It has a rich butter taste, I love the addition of the cranberries giving it the fruity flavour, it will go well with a cup of tea 🙂
100g plain flour
65g unsalted butter
100g egg (about 2)
A pinch of salt
30g dried cranberries
1. Preheat oven t0 degrees and prepare 7 1/2″ x 7 1/2″ square tin.
2. Sift flour and salt together.
3. Cream butter and sugar till light and fluffy.
4. Add egg in gradually until well mixed.
5. Fold in flour and add in dried cranberries
6. Bake at 170 degrees for 30-35 mins.
7. Allow to cool in tin for 10 mins before cooling on wire rack.
8. Cut into strips and serve!
Recipe adapted from Cafe Sweets