Cranberry cookies

Cranberry cookies

Introduction:

Production steps:

Step 1: soften the butter at room temperature (it's hot now, and it melts soon at room temperature), and mix well with the powdered sugar

Step 2: add cranberries and mix well (cranberries can be cut down first)

Step 3: add low gluten powder and mix well

Step 4: wrap the mixed raw materials with fresh-keeping film and fill them in the mold. If there is no mold, you can also use your hands to make a rectangle

Step 5: put the mold into the freezer and take it out after 1 hour

Step 6: open the preservative film and cut it into small squares about 0.5cm thick

Step 7: place the cubes on the baking tray covered with oil paper. Pay attention to the space between them. Put the baking tray into the preheated oven, 175 ℃ for 25 minutes

Step 8: you can take out the biscuit when you see it turns slightly golden

Step 9: cool and load into the box

Materials required:

Low gluten powder: 160g

Butter: 120g

Powdered sugar: 60g

Cranberry: 65g

Whole egg liquid: 20 ml

Note: now it's hot, take out the rectangular dough from the refrigerator to slice immediately, otherwise it will not look good

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor