1. Cut the butter to soften at room temperature. At the same time, weigh all the ingredients for later use. Chop the dried cranberries. Don't be too crushed or you won't be able to eat the cranberries.
2. After the butter is softened, add powdered sugar and beat until slightly whitish
3. Add the eggs in two portions, stirring well each time
4. Stir well
5. Add the low-gluten flour through a sieve and stir with a spatula. It is easier to wipe and stir.
6. Scrape into the cling film with a spatula, pinch a long strip of cling film with your hands, and freeze for 1 hour in the refrigerator
7. Preheat the oven up and down to 170 degrees. At the same time, cut the shaped powder into 0.7 cm pieces and put them in the baking tray. After preheating, put them in the middle of the oven and bake for 15 minutes.
8. It is soft when it is hot, but it becomes hard when it cools, and it tastes crispy.
Tips:1. The biscuits are crispy after being sent, and it is fine if they are not sent. The biscuits are hard.
2. The powdered sugar of this ratio is not too much, and the sweetness is moderate.
3. Each oven is different. I bake it for 12 minutes and move the baking sheet to a layer for coloring.
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