1. Dry the low-gluten flour and powdered sugar into the pre-softened butter.
2. Add the whole egg liquid and mix well.
3. Add chopped dried cranberries.
4. After mixing, shape the dough into a rectangular cuboid by hand, and freeze for 45 minutes in the refrigerator.
5. After freezing, take it out, cut into even-sized blocks, and place them on a baking tray lined with greased paper.
6. Preheat the oven at 170 degrees for 10 minutes in advance, and put it in the middle of the oven at 165 degrees for 20 minutes.
7. Put the baked biscuits on the drying net, air the biscuits and seal them for storage.
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