Cranberry cookies
By VicentaLakin
Recipe Recommendations
- low-gluten flour 150g
- corn oil 40g
- powdered sugar 30g
- milk powder 20g
- eggs
- the cranberry 40g
- sweet and sour
- baking
- several hours
- ordinary
Steps for Cranberry cookies
1
Add sugar powder to corn oil and evenly mix milk powder. We're gonna have to go to the egg drops twice. It is important that these be fully integrated with corn oil。
2
The cranberry is shredded, and it's evenly mixed in the fine-tuned omelet
3
Put it in low-banded flour mix, in groups, in plastic form, into rectangular strips about 3 centimetres wide, wrapped in protective film, placed in freezer for about an hour
4
Take out the frozen strips and cut them into a thin slice of 0.5 centimetres thick. Corn oil makes cranberry cookies that don't cut like butter. Looks a little rough
5
The oven is preheated, put in the oven. There is a distance between cookies and cookies because they swell after heating, so that they are not attached。
6
The oven is 150 degrees hotter, mid-level, up and down, 20 minutes。
7
Corn oil cranberry cookies
8
Or you can change cranberry to a raisin, which is hard, difficult to cut, and easily influences the shape of a cookie. A corn-oil raisin cracker
9
It's a piece of cranberry cookies in butter, or this one's a little more subtle. HighCranberry cookies Make Tips
Buttered cranberry crackers taste fine, and they melt. But butter is a little expensive and the heat is high. So trying to bake with vegetable oil, it started with peanut oil, and it still smells. Then it was better to change corn oil, without any taste, with low heat, low prices, and a full taste of baked cookies. Interested might try。