All-Purpose Flour (2 3/4 cups)
and stir in
Sea Salt (1/2 tsp)
. Keep aside.
In the bowl of an electric mixer, beat
Butter (1 cup)
Brown Sugar (1/3 cup)
at medium speed until creamy. Add in
Vanilla Extract (1/4 tsp)
Lemon Juice (1 Tbsp)
and beat until well combined.
Gradually add in the flour mixture at low speed until combined. Fold in the
Dried Cranberries (2/3 cup)
Divide dough into 2 portions and form into 2 logs, about 1 1/2 inches in diameter. Wrap with cling film and refrigerate until firm, about 2-3 hours or overnight.
Remove dough from fridge and unwrap. Slice the dough into 1/4 inch thick pieces. Place the biscuits on 2 baking trays lined with parchment paper.
Bake at 170 degrees C (340 degrees F) for 12-15 minutes.
Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container until ready to eat.