Cranberry cookies

Cranberry cookies

Introduction:

Production steps:

Step 1: 115g low gluten flour, 15ml whole egg liquid, 75g butter, 60g sugar powder, 35g dried cranberry

Step 2: soften the butter.

Step 3: add the powdered sugar and stir well without stirring

Step 4: add egg liquid in several times and mix well.

Step 5: sift in low gluten flour

Step 6: pour in dried cranberries. If the dried cranberries are large, they need to be chopped first (not too much).

Step 7: stir well to make dough.

Step 8: shape the dough into a circle or a cuboid about 6cm wide and 4cm high by hand, and put it into the refrigerator to freeze until hard (about 1 hour, freezing or not).

Step 9: cut the frozen dough into slices about 0.7cm thick with a knife. After cutting, put it into the baking tray and put it into the preheated oven to bake.

Materials required:

Low gluten flour: 115g

Whole egg liquid: 15ml

Butter: 75g

Powdered sugar: 60g

Dried Cranberry 35g: right amount

Note: 1, this is a very simple biscuit production, do not need to send butter, small amount of eggs, so do not worry about eggs and butter emulsification is not complete, high success rate. 2. Dried cranberries are available in imported supermarkets. 3. Cranberries can also be replaced by other dried fruits, such as raisins, cherry and so on.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet