Milk cranberry cookies
By VicentaLakin
The cranberry course is simple and hands-on. I've reduced the amount of sugar in the usual squares and added milk powder
Recipe Recommendations
- low-gluten flour 120g
- butter 70g
- egg liquid 20g
- milk powder 15g
- dried cranberries 30g
- powdered sugar 30g
- milk fragrance
- baking
- an hour
- ordinary
Steps for Milk cranberry cookies
1
Eggs scattered, butter softened for use。
2
When butter is added to sugar powder, the mix is even and no butter is required。
3
Add 20 grams of egg fluid and mix evenly. If room temperature is low, insulated water may be mixed。
4
When sifted into low powder, rolled to dry powder, with cranberry drying, so as to modulate the noodles。
5
Put a film on the operating table, and put the face code on it, and grow into a bar. It is covered with a shrouded film, which is shaped into a cylinder and then frozen in the freezer room for about half an hour。
6
frozen hard noodles cut into cookie chips of the same thickness, 5-7 mm, about two coins thick each, and not more than 10 mm。
7
the 160-degree oven was baked to the edge for approximately 20 minutes. biscuit will expand slightly, so make sure there's a distance of 2 cm from each of the two plates, so there'll be more than one plate。