Lemon and cranberry shortbread

Method

• 1
  Using an electric mixer, beat butter, sugar and rind until light and fluffy. Add flours, almond meal and cranberries. Stir to combine. Knead dough on lightly floured surface.
• 2
  Roll dough out between 2 sheets baking paper until 1cm thick. Cut into a 20cm x 40cm rectangle. Slide pastry onto a tray. Refrigerate for 45 minutes or until firm. Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
• 3
  Using a small sharp knife, cut dough into 2cm x 8cm rectangles. Place on prepared trays. Bake for 12 to 15 minutes or until light golden. Cool on trays. Serve.