Cranberry Cheese Biscuits
1.
The butter softens naturally, add cheese slices and mix well, add sugar powder and mix well, then add an egg that has been beaten and mix well.
2.
I am more lazy. The cheese slices I use directly will not be as complete as butter. Just smash them when stirring. The final baked cookie slices will have small protrusions called cheese bubbles, which will not affect the appearance and taste. .
3.
Prepare the cranberries. If the particles are large, cut them slightly, but don’t cut them too small. You won’t be able to eat cranberries when you cut them too small for snacks.
4.
Add the prepared cranberries and low-gluten flour to the previously stirred butter cheese paste, and stir evenly with a silicone spatula.
5.
Wrap the dough with plastic wrap, arrange the shape, and freeze it in the refrigerator for more than 1 hour. It is convenient to slice after freezing.
6.
After freezing, take out the slices, the thickness can be according to personal preference, but should be as uniform as possible to ensure the same baking conditions.
7.
Spread oil-absorbing paper on the baking tray, and then place the biscuit slices evenly on top, leaving a certain interval in between, because they will expand during the baking process, and they will stick to each other if they are too close.
8.
The oven is heated up and down at 160-180℃, preheated, and bake for about 15 minutes. The time can be adjusted according to the oven situation, or whether the middle is turned over according to the color preference.
Tips:
1. The biscuits are delicious when eaten hot and cold, and because of the addition of cheese, they have a strong milk flavor, which is better than ordinary cranberry biscuits.
2. In fact, it is very convenient to make, just wait for freezing, so you can also make more dough and freeze it in the refrigerator at a time, and bake as you eat.
