Cranberry cookies recipe with dried cranberries
Soften the butter with water, add powdered sugar and egg liquid, and mix them manually until the color becomes lighter.
|Low gluten powder||230g|
|Egg liquid (beat the whole egg through)||30g|
|Powdered sugar (Caster sugar)||90g|
Soften the butter with water, add powdered sugar and egg liquid, and mix them manually until the color becomes lighter (the butter in the picture is a little too softened. You can put it in the refrigerator for a minute or two and solidify a little).
Add dried cranberries (if the particles are large, they can be chopped first) and mix (the butter in the picture has been beaten to a little fluffy and white, which is almost the same).
Sift the low gluten powder into it, mix it by hand, and put it into the mold for molding. Then put it into the refrigerator and freeze it for 1-2 hours (be sure to freeze it, otherwise it's not easy to cut and it will scatter).
Cut the hardened cranberries into pieces with a thickness of about 3mm (if you like thick children's shoes, cut them thicker and extend the baking time appropriately).
Put greased paper on the baking tray and place it neatly on the baking tray (leave a gap). The oven is preheated first, placed on the middle level, and then the upper and lower pipes are 160 degrees, about 15 minutes (the temperature of each oven is different, and the time will vary).
The freshly baked biscuits are a bit soft and ready after cooling, very crispy.