Lemon and Cranberry Shortbread

Melt in the mouth buttery cookies with the tangof cranberries and lemon.

Serving	20	40	60	80
Sustagen® Hospital Formula Vanilla - measures	4 scoops	8 scoops	12 scoops	16 scoops
Butter - measures	180 g	360 g	540 g	720 g
Icing sugar - measures	1/3 cup	2/3 cup	125 g	1 1/3 cups
Dried cranberries - measures	¼ cup	½ cup	¾ cup	1 cup
Lemon rind - measures	1 tbsp	2 tbsps	3 tbsps	4 tbsps
Plain flour - measures	1½ cups	3 cups	4½ cups	6 cups

1. Preheat oven to 170°C (340°F) conventional/ 160°C (320°F) fan forced. In a medium bowl cream butter and sugar until light and fluffy.
2. Stir in chopped cranberries and finely grated lemon rind and gradually mix in sifted flour and Sustagen® Hospital Formula to form soft dough.
3. Roll mixture into 1 tablespoon sized balls and arrange onto a baking paper lined baking tray. Flatten each biscuit slightly with a floured fork.
4. Bake for 10 minutes or until pale golden colour. Remove and place onto a wire rack to cool. Dust with icing sugar.

Nutrient	Per Serve
Energy	567kJ
- Calories	135Cal
Protein	2.1g
Total Fat	7.6g
- Saturated Fat	4.9g
Carbohydrate	14.6g
- Sugars	5.9g
Dietary Fibre	0.5g
Vitamin D	0.2μg
Sodium	77mg
Calcium	32mg
Iron	0.4mg
Zinc	0.2mg

Storage: Leave to cool completely and store in an airtight container for up to 5 days.

Freeze: Not suitable

Increased Fibre: Sustagen® Hospital Formula Plus Fibre can be used.