1. Beat the eggs into egg liquid for later use
2. Soften the butter, add powdered sugar and low-gluten flour, knead into a smooth dough
3. Cut the cranberry into small pieces, add to the dough and knead well (I'm lazy and didn't cut it into small pieces, haha)
4. Mix all the raw materials evenly and form a rectangle into the refrigerator for an hour. I use a toothpaste box, haha. No photos of oily hands
5. Cut into thin slices of similar thickness and arrange them neatly into the baking tray. The colleagues who cut the oven preheated at 150 degrees and fired at 150 degrees for 20 minutes. My coloring is not deep enough. In fact, I can add a little more time. I hid in the air-conditioned room to enjoy the coolness without taking pictures
6. Ding, the food is on the table, it looks beautiful, and it’s cooled and canned. It’s easy to regain moisture if it’s not as good as the fashion can.
Tips:I don’t like sweets, so I don’t add much sugar. Those who like sweets can add more. You can decide whether the amount of dried cranberries is larger or smaller. I added 35 grams
