Cocoa Cranberry Cookies
1.
My method is to heat the water separately and control the water temperature, not too high
2.
Beat the whole egg and set aside
3.
Add eggs, flour, and cocoa powder to the butter. You can add them in batches and mix well.
4.
Put the well-stirred ingredients in the mold, and then freeze it until you press it gently with your fingers, and there is no obvious feeling of collapse.
5.
After taking it out of the mold, slice it, about five millimeters thick
6.
Put it in the oven, I usually set the temperature to about 180 degrees, and bake it for about 25 minutes.
7.
After taking it out, it must be dried thoroughly before bagging. It is recommended to eat it overnight for better taste!
Tips:
This ratio is configured according to a piece of butter purchased online. I tried it many times. The weight of flour and cocoa powder is about 20 grams up and down. The effect on the taste is not obvious. If you need to add sugar, you can add grams according to your own taste. The number of cranberries can be adjusted according to your preferences.
