Cranberry cookies
By AndreRoberts
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 115 grams
- unsalted butter 70 grams
- powdered sugar 60 grams
- dried cranberries 35 grams
- egg liquid 15ml
- sweetening
- roast
- ten minutes
- simple
Steps for Cranberry cookies
1
A large collection of ingredients
2
Butter softens at room temperature and does not need to be beaten
3
Chop cranberries
4
Add powdered sugar, egg liquid, and butter into a bowl and stir well
5
Add chopped cranberries and stir well
6
Add low-gluten flour and stir well until there are no dry particles
7
Put the stirred ingredients into plastic wrap, shape them into a rectangular shape (use the back of a knife to make them flatter), and place them in the refrigerator for one hour
8
Take out the frozen cookie strips from the freezer and cut them into 5CM thick slices. I cut about 18 slices
9
Take a microwave-friendly plate, rub vegetable oil on the bottom of the plate, load biscuits, and heat 700 watts for two minutes
10
After the cookies have cooled, turn over and bake for 30 seconds. After cooling, they will be very crisp.Cranberry cookies Make Tips
1. Leave a certain distance between the biscuits, which will expand when baking. I have a pot that is too close and connects it. 2. Be sure to wait until the biscuits are cold before turning over, otherwise it is too soft and easy to break, and I will just break a lot. The finished product is a lot of pieces that are beautiful. 3. You must grasp the time to use the microwave oven and open it frequently, otherwise it will burn. I have experimented several times, and 700 watts high heat for 2 minutes is the best. 4. If you want to really bake well, you might as well buy an oven