Cranberry cookies
By VicentaLakin
cranberry cookies -- a cookie that is very suitable for baked freshmen, does not need butter, does not need to be squeezed out of flowers, simply takes a simple step to complete。
Recipe Recommendations
- low-gluten flour 115 grams
- dried cranberries 35 grams
- butter 75 grams
- whole egg liquid 15 grams
- fine sugar 60 grams
- sweet and sour
- roast
- an hour
- simple
Steps for Cranberry cookies
1
Material collections. Butter softened in advance, eggs scattered。
2
The fine sugar mixed with butter。
3
Add the egg fluid to the slide。
4
Cranberry torn。
5
Cranberry in butter paste。
6
Smash even。
7
Add low-banded flour。
8
Flip evenly。
9
Squeeze in groups, and pack in a bag about six centimetres wide and four centimetres high. Put it in the freezer for about an hour。
10
Take out frozen to hard cookies。
11
Sliced into thin pieces of about 4 mm thick, which are lined up on a board of oilpapers, with open distances. The upper part of the oven, which is preheated at 180 degrees, is baked for about 20 minutes。
12
Biscuit surfaces are evenly coloured, and it's ready to come. Seal it after cooling。Cranberry cookies Make Tips
1. Do not overmix the cookie dough, as gluten development will affect the crispiness.
2. Freeze the raw dough until firm before slicing.
3. Keep an eye on it during the last few minutes to prevent burning.
4. Oven temperature and time are for reference only; adjust according to your own oven.