Cranberry crisp strips
By EmelieWill
Ingredients: salt,low-gluten flour,butter,whole egg,dried cranberries
Recipe Recommendations
- low-gluten flour 200 grams
- butter 80 grams
- whole egg one
- dried cranberries 50 grams
- salt 1/4 teaspoon
- sweetening
- roast
- an hour
- simple
Steps for Cranberry crisp strips
1
Butter should be salt-free. If it is hot, please put it indoors to melt naturally. Soak cranberries in water for 3 hours. Whisk the whole egg with chopsticks into egg liquid for later use. Press the butter with your fingers to make it into a pit. Add 70g of powdered sugar and stir until it turns into soup.(Don't let it turn into soup) Stir until the butter becomes light and thick and smooth.
2
Please add the stirred egg mixture to the butter in portions. Each time you pour in, stir with the butter.
3
Add sifted low-gluten flour.
4
Pour in the brewed cranberries
5
Mix cranberries and flour and butter thoroughly. Grab and mix until there is no dry powder.
6
Use your hands to make dough, cover it with double-sided plastic wrap and roll it in a rectangle. After rolling successfully, please place it in the freezer flat and set it for 1 hour.
7
An hour later, take it out and cut it into strips with a sharp knife at home. Put the oil paper on, preheat the oven at 200 degrees for 15 minutes in advance, place the crispy strips, and bake for 15 minutes.Cranberry crisp strips Make Tips
Notes: 1. Oven temperatures may vary. Remove the cookies from the oven once the edges turn yellow. They will become very crispy after cooling; if you wish to style them for photos, please handle them with care. 2. The cranberries purchased at Ziwei Baking House are usually 100g per pack. This recipe only uses half, so take 20g and boil it together with 3g of dried rose and 3g of green tea. This complements the pastry to form a nice afternoon tea set.