1. Cut the cranberries into small cubes and set aside, soften the butter, add in caster sugar and vanilla extract and beat evenly
2. Add the whole egg three times and continue to beat into a uniform cream paste
3. Sift in the low powder and mix it slightly with a rubber spatula to loosen
4. Add the cranberry cubes and grab it into a loose dough shape with your hands. Pour directly into the 18×18 cm baking tin, spread it out evenly with your hands, and gently flatten it.
5. Preheat the oven, heat up to 160°C, and bake at 180°C for about 25 minutes. After turning off the heat, simmer for 10 minutes with residual heat
6. After baking, let cool and then slice
