Sift All-Purpose Flour (320 gram) and stir in Sea Salt (1/2 teaspoon). Keep aside.
In the bowl of an electric mixer, beat Butter (220 gram) and Brown Sugar (70 gram) at medium speed until creamy. Add in Vanilla Extract (1/4 teaspoon), Lemon (2) and Lemon Juice (1 tablespoon) and beat until well combined.
Gradually add in the flour mixture at low speed until combined. Fold in the Dried Cranberries (80 gram).
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.