Cranberry cookies
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 100g
- eggs 1 piece
- butter 75g
- dried cranberries 30g
- powdered sugar 50g
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Cranberry cookies
1
The first is a large collection of ingredients. Low-gluten flour: 100g, 15ml egg liquid, 75g butter, 50g powdered sugar, 30g dried cranberries. These ingredients can make 25-30 biscuits.
2
First, cut the dried cranberries into small pieces with scissors, not too broken, or cut them with a knife. However, in comparison, Yanyan believes that using scissors is much easier and faster.
3
First soften the butter at room temperature, you can easily press it out of the pit with your hands, and add the softened butter to the powdered sugar.
4
Use an egg beater to fully blend the butter and powdered sugar. Don't rush to beat slowly. If the butter solidifies on the egg beater, you can gently knock it on the edge of the bowl a few times, and then stir again. Don't beat it, just beat it evenly.
5
Continue to add a large tablespoon of about 15-20ml of egg liquid and stir well.
6
Add the chopped cranberries.
7
Add the sifted low-gluten flour and stir with a squeegee until the flour and butter mixture are fully blended and become dough.
8
Put the dough on oiled paper (no oiled paper can be replaced by tinfoil) and sort it into a rectangular cube. The rectangular cube finished by yanyan is about 6cm wide. The width can be adjusted according to your preference, but for aesthetics, 6cm is the best.
9
Put the finished rectangular cube in the freezer of the refrigerator and freeze it for about 30 minutes (depending on the actual situation of your refrigerator) until it becomes hard. Use a knife to cut into biscuit slices with a width of about 0.6 cm.
10
Put the biscuit slices on the baking sheet and place them apart at intervals of about 1- 1.5 cm. Preheat the oven in advance, 160 degrees, middle layer, for about 20 minutes, until the biscuits swell and turn golden.Cranberry cookies Make Tips
PS:1. If you don't have dried cranberries at home, you can use raisins, dried apricots and other dried fruits instead. 2. The amount used this time is to make 25-30 biscuits. 3. Due to the different temperatures of individual refrigerators, the freezing time is different. The final cookie bar can be cut with a knife when it becomes hard. 4. Finally, I wish you all success in the production!!! (*^__^*) Hehe…