Cranberry cookies

Cranberry cookies

Introduction:

Production steps:

Step 1: remove the butter in advance and let it soften;

Step 2: pour in 60g sugar powder;

Step 3: stir the butter and sugar powder evenly with a spoon without stirring;

Step 4: after the eggs are fully dispersed, pour in 15ml of the whole egg liquid and stir again;

Step 5: cut the dried cranberries into small granules with a knife, and then put them into the butter and egg mixture that has just been stirred;

Step 6: pour in 115g low gluten flour;

Step 7: stir well to form a dough with moderate humidity. Then shape the dough into a cuboid about 6cm wide and 4cm high by hand;

Step 8: then put it into the refrigerator freezing layer, about 1 hour, is it freezing or not refrigeration;

Step 9: cut the frozen rectangular dough into 0.7cm thick slices with a knife, put it into the baking tray, put it into the preheated 165 degree oven, middle layer, and bake for 25 minutes.

Materials required:

Low gluten flour: 115g

Whole egg liquid: 15ml

Butter: 75g

Sugar powder: 60g

Dried Cranberry: 35g

Caution: * Note: butter does not melt! The softened butter can be pressed down with your fingers; * in summer, the room temperature is high and it is easy to soften; in winter, the temperature is low. You can put it in the microwave oven for about 5 seconds to soften it; * in step 7, the dough will stick to your hands a little, so you can put it in the refrigerator for about 5 minutes to have a better shaping; * the temperature of the oven is different, about 25 minutes to observe the surface of the biscuit is slightly golden, It's quite easy to operate! The taste is not simple at all Cranberry dry sour sweet, taste is very special. Can also be replaced by raisins, children will like it^^

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet and sour