1. The French Earl Grey black tea that I use contains bergamot and chrysanthemum, which smells different. First, I use a wall-breaking machine to powder the tea.
2. Mix the black tea powder and the low-powder through a sieve (2 times if necessary, the sieving is to better mix the black tea and the low-powder).
3. Cranberry finely chopped.
4. Cut the butter into small pieces to soften it.
5. Add in powdered sugar and beat until fluffy and white.
6. Add the egg liquid in three times. After each addition, stir well and then add the next time.
7. Add the cranberries and stir briefly.
8. Add the mixed powder and stir until there is no dry powder.
9. Use plastic wrap or special biscuit film to make square strips (or cylindrical shape), and I directly use plastic wrap to make square strips about 3cm*5cm in size. (I made 2 strips, 28*28 baking pan for 2 pans)
10. After putting it in the refrigerator for 2 hours, take out the frozen dough, roll in a circle of coarse sugar, and then cut into slices about 0.7cm thick.
11. Place it on the baking tray, keeping a certain distance between the slices.
12. Turn the oven to cookie mode. After about 10 minutes of preheating, put the baking tray in the middle of the oven for about 20 minutes. You can take out the biscuits when they start to color and turn yellow.
13. Move the biscuits to the drying net to cool after being baked.
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