Classic cranberry cookies
By VicentaLakin
It's a good, easy-to-hand cookie, just a mixture of raw materials. The sweet, sour cranberry and the smell of butter, combined, is perfect, no wonder it's classic. This time it's kind of special。
Recipe Recommendations
- low-gluten flour 120g
- powdered sugar 50g
- butter 65g
- dried cranberries 50g
- whole egg liquid 15ML
- milk fragrance
- baking
- ten minutes
- ordinary
Steps for Classic cranberry cookies
1
Cranberry dry to shreds。
2
Butter softens to the point where a hole can easily be pressed with a finger。
3
Soft butter is added to the sugar powder, which is quickly evened with a manual omelet。
4
Add full egg fluid, as fast as you can。
5
Low-banded flour is sifted, tuned with a razor, or by hand。
6
Join the cranberry dry, mix。
7
The made noodles are wrapped in a membrane and put in a freezer for 10 minutes。
8
(b) Excerpt the noodle, which is condensed with a cane, into a rectangular face approximately 0.6 cm thick。
9
It's a cooking cookie model。
10
A small straw poking a hole in a heart cookie and putting it in a cooker's dish。
11
Send it to the pre-heated oven and fire 165°C for 20 minutes。
12
The baked cookies are taken out and left on the dry web and can be eaten。Classic cranberry cookies Make Tips
1. Softening butter small techniques in winter: butter slices are then placed in ovens, opening fermenters, 38°C, 20 minutes. A cranberry dry needed to be shredded, otherwise it would be difficult to sever a cracker in plastic. 3. The timing and temperature of the baking shall be adjusted according to the spleen nature of the oven itself. Biscuit is softer when it's fresh. If it's cold and soft, it's not enough to bake. 5. The noodles can be plattered to the extent that they do not see dry powder。