1. Prepare the required materials
2. Butter, add sugar and egg liquid and stir
3. Add low-gluten flour and continue to stir
4. Add dried cranberries and mix well
5. Put the dough on the plastic wrap and pinch the cuboid, put it in the refrigerator and freeze for one hour.
6. Cut into even thin pieces
7. Spread tin foil or oil-absorbing paper, arrange it, and leave a gap.
8. Heat up and down, 170 degrees, middle level, 20 minutes, preheat for about three minutes, then put it in.
Tips:This recipe is made with reference to the meat recipe, and there are slight discrepancies in the materials. The more uniform the slices, the better the effect. Be sure to leave gaps.
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