Preheat oven to 180C/350F (all oven types). Grease and line a small loaf tin with baking paper (mine is 21 x 11 x 7 cm / 8.5 x 4.5 x 3”) (Note 1).

Whisk the milk, sugar and yoghurt in a bowl.

In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir – use fingers to break up cranberries if required.

Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome).

Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.

Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)

Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).

Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.

Use a serrated bread knife to slice thinly – around 2 mm / 1/12” thick (see video). Place biscuits on 2 large baking trays, you can squeeze them in as they won’t expand or stick.

Bake for 50 minutes or until they are a light brown, swapping trays halfway.

Leave biscuits on tray to cool – they will harden so they snap when you break them. (Note 3)

Store in an airtight container for 4 weeks (probably ok for longer, I’ve only done 4 weeks). Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing!