Cranberry cookies
By VicentaLakin
Recipe Recommendations
- butter 150g
- flour 300g
- powdered sugar 80g
- the cranberry 70g
- eggs a
- sweetening
- roast
- a day
- simple
Steps for Cranberry cookies
1
butter soften early. winter's a tough move. summer's different. before you go to work, put the whole block of butter in the egg bowl, covered with dust cover, and then put cold water in the cold air. then go to work2
Nine to six. Softened butter
3
Start measuring cranberry and cutting everything with a cranberry knife
4
Cut the cranberry and see the chart below。
5
started measuring 80 g sugar powder, 300 g ordinary supermarket bulk flour, ready for flour screening, started work on pouring sugar powder into an egg basin, started swirling it with a silicone razor until no sugar powder was seen。
6
Here's a picture of the mix of butter and sugar
7
Plugging into an egg, hitting the egg with a silica razor, then continuing to mix it with the full mix of butter and sugar powder and eggs, forming the following liquid form
8
Incubating cranberry dry, continuing to mix it evenly with silicone razors, flour sifting twice, pouring into half the flour, starting with silicone razors, forming a vista of the image below, which is more slimy
9
The other half of the flour is sifted and continues to be mixed with silicone razors, forming a smooth face, as follows:
10
Silicon shavings were used throughout the process, not with hands. Flour is not water-intensive, and if there is dry powder in the final basin, do not force it into the noodles in case of bad taste. My eggbasket, I took out the biscuit embryos in the following state:
11
The plastics, which lay the supermarket food bags on the molds, split the face into two, and start the plastics, as shown below
12
The plastics, which lay the supermarket food bags on the molds, split the face into two, and start the plastics, as shown below
13
At the end of the plastics, the cookie embryos and molds were put together in the freeze, which took one hour to bake. If it is too late, the next day or the third day may be taken out of the baking. Frozen for more than 12 hours, with hard hair, before cutting, can be placed in the freezer for 10 minutes. It's a preheat oven. My oven is set at 200 degrees and the temperature is 170 degrees. Keep an eye on every cranberry cookie as much as possible。
14
It's a smooth-stamped cranberry biscuit on the oil sheet, and it controls the gap between the cookies. Home ovens are the worst hotter near the oven doors and can be used for thinner cookies。
15
The first 15 minutes of baking do not have to be seen all the time, 15 minutes later, look at the state of the cookie and make sure that when it is yellow, you can choose the thickest piece of the cookie, cut it from the middle with a knife, see if it is wet, and get out of the oven if it is dry. Fifteen minutes after the first cookie is baked, the second cookie starts to be cut. Put the cookies on the cooler shelf when it's out. The second cookie is then baked in the oven at speed. The finished product is as follows:Cranberry cookies Make Tips
Once cooled, simply place it in an airtight container. It will keep for two weeks without any issue; longer storage is not recommended as it contains absolutely no preservatives. If you make too much at once, you can pack it in freezer bags and store it in the freezer for up to a month. If the texture isn't quite right when you are ready to eat it, you can preheat the oven, turn it off, and then use the residual heat to warm it up.