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1
Preheat the oven to 180u00b0C (160u00b0C in a fan-forced oven).
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2
Start by lining a large baking sheet with baking paper.
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3
Leave a 500g block of butter at room temperature till softened.
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4
Place the butter and 2 cups of icing sugar in a large mixing bowl. Beat the butter and sugar mixture till light and fluffy. The mixture should be a pale yellow colour.
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5
Add 5 cups of plain flour and mix it into the butter mixture slowly. Use your fingers to knead the flour into the dough.
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6
Pour the mixture on to a lighty floured surface and keep kneading. Knead till the dough is combined.
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7
Add 1 tablespoon of vanilla extract. Knead till the dough is smooth and soft.
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8
Divide the dough into 2 portions to make two types of butter biscuits.
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9
Chop up 3/4 cup of dried cranberries. Add the cranberries to one half of the dough. Mix well into the dough.
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10
Roll the dough into a long log. Wrap in cling wrap and set aside.
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11
Chop 1/2 cup of almond flakes. Get 1/2 cup of fine chocolate chips, or chopped up chocolate chips. Add the chocolate chips and almond nuts to the remaining half of the dough. Mix them into the dough.
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12
Roll this 2nd dough into a long log. Wrap in cling wrap and set aside.
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13
Place the rolls in the fridge to harden for easy cutting later. Extra rolls can be frozen at this stage. The rolls can be thawed in the fridge later before using.
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14
Using a very sharp knife, gently slice the rolls into 1 cm thick pieces.
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15
Lay out the pieces of biscuit dough on the lined baking sheet. Leave a couple of cm of space between the biscuits.
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16
Bake the biscuits for 10 to 11 mins. They should be lightly browned.
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17
Leave the cookies to cool on the tray. They should feel soft when hot but should slide on the baking paper when given a gentle push.
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18
When they are no longer too hot to touch, remove them onto a wire rack to complete the cooling process.
