Cranberry cookies
By VicentaLakin
The cranberry cookies that are recommended today are not only particularly delicious, but also without any additives, and they're going to be scrapped as soon as they come. Ever since I made a bowl of chicken oil, it's really good to use it instead of butter. Without butter, it's more reassuring to have chicken oil made out of chickens from home. This cookie is made so simple that the chicken oil is not hairy, it's smooth, no additives added, it's so fragrance, and it's made with a friend who wonders about the cracker, wonders about the sweetness of the cookie, wonders that the cookie does not need any additives。
Recipe Recommendations
- low-gluten flour 140 grams
- chicken oil 70 grams
- whole egg liquid 15 grams
- white granulated sugar 50 grams
- dried cranberries 25 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Cranberry cookies
1
Take the chicken oil out of the fridge and add white sugar
2
Chicken oil and sugar
3
Add full egg fluid
4
Scratch the cranberry into small pieces
5
Add low-banded flour and cranberry dry
6
When you're squeezed, you form the rectangular, wrap it in a membrane, put it in a freezer for two hours or half an hour
7
Cut it to about seven millimeters
8
Put it in the middle of the preheated oven, up and down, 165 degrees, 20 minutes
9
It's coming outCranberry cookies Make Tips
1. Pinch the shaped dough firmly; do not freeze it too hard, otherwise it will crumble and lose its shape when sliced.
2. Adjust the baking time based on your oven's power; bake until the surface is golden brown.
3. The chicken fat must be frozen in the refrigerator until solid; it cannot be in liquid form.