Cranberry cookies recipe with dried cranberries

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Soften the butter with water, add powdered sugar and egg liquid, and mix them manually until the color becomes lighter.

Cranberry cookies recipe with dried cranberries
Prep:
Cook:
Total:
Level: Easy
Yield: 12 servings

Ingredients

Low gluten powder 230g
Egg liquid (beat the whole egg through) 30g
Butter 140g
Powdered sugar (Caster sugar) 90g
Dried cranberries 50g

Instructions

  • 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).

    Cranberry biscuit (Jun's improved formula, easy to operate version)
  • 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).

    Cranberry biscuit (Jun's improved formula, easy to operate version)
  • 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.

Nutrition Facts

Per Serving ( 35 g ) :
calories138 calories
carbohydrate22 g
cholesterol23 mg
fat5 g
fiber1 g
protein2 g
saturatedFat2.9 g
sodium115 mg
sugar13 g
transFat0.2 g

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