Beat butter and icing sugar till pale white. Slowly add beaten egg into it and mix well.

Add in plain flour in few batches into egg mixture at low speed, mix well.

Lastly add in the cranberry pieces and fold well with a rubber spatula.

Place the soft dough on a greased proof paper and shape to long length and roll it into a pole or square shape and roll it up. Then chill it for in the freezer for 45-60 minutes for the dough to harden for easier cutting. Cut dough into 0.5cm thick and place on baking tray (lined with parchment paper),

Bake at preheated oven 180 deg C for about 20 minutes until slightly browned.

Leave biscuits to cool on baking pan and store in an airtight container.