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Ingredients:
| 250g Butter |
| 250g Low Gluten Flour |
| 220g Caster Sugar |
| 220ml Milk |
| 5 Eggs |
| 1 Teaspoon Baking Powder |
| 200g Cranberry |
Method:
| Cream the butter in a mixing bowl and beat until soft. |  |  |  |
| Add sugar and beat them until light and fluffy. |  | |  |
| Add the beaten eggs gradually and beat tills well combined. |  | |  |
| Add milk and mix well. |  | |  |
| Sieved and stir in the low gluten flour and baking flour until the ingredients are just combined. |  | |  |
| Add the cranberry and mix well. |  | |  |
| Spoon the mixture into paper cases and baked for 30 minutes at 180 degree Celsius . |  | |  |
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