Beat butter and sugar till light and fluffy, before adding the warm milk and lemon juice.
Beat further till the mixture is well combined and soft.
Sift flour and baking powder together and toss in the cranberries and mix well.
Gently fold in sifted flour mixture and mix well to form a soft biscuit dough.
Cover the dough with a tea towel and allow to rest for 15-20 minutes.
Press into a greased square or rectangular baking tray that is about 25cm in length.
Using a fork that has been dipped in warm water run it along the top of biscuit mixture creating rippling effect and bake at 180 for about 15 minutes.
Remove from oven and while still warm sprinkle some castor sugar and slice into desired shapes and allow to cool before storing in an airtight container.
Recipe reprinted with permission of Healthy Vegetarian Foods
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