Cranberry cookies
By VicentaLakin
Five basic raw materials, pure handmade cranberry cookies with no additives, creamy perfume, soft breath, tea, and snacks for children
Recipe Recommendations
- butter 100 grams
- powdered sugar 60 grams
- egg liquid 16 grams
- low-gluten flour 160 grams
- dried cranberries 50 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Cranberry cookies
1
(a) The full material is weighed and the cranberry grain is slightly shredded2
Soften the butter room with 60 grams of sugar powder3
(b) High-speed electrically distributed to butter microfasts with 16 grams of egg fluid to continue to be evenly disturbed4
Sifting low-banded flour into dry paste5
Add a bit of crumb-crumbing to dry and evenly mix6
(b) Folding pasta in a cookie model for 30 minutes7
(b) the removal of the thawed pasta, cut to 0.5 cm with a knife8
(b) A flat flow into the oven9
Put it in a preheated oven of 180 degrees and 160 degrees, mid-level, about 15 minutes10
Biscuit's surface is evenly yellow, so it's readyCranberry cookies Make Tips
One, butter must be softened to the point where the finger print can be gently applied; two, cranberry dry must be mixed after the flour has been mixed and mixed before the flour, which can cause uneven mixing; and three, the cake embryo and the cake embryo must have a gap between them and the cake embryo, which swells when baked