1. Prepare all materials
2. Beat the butter that has softened at room temperature, add icing sugar and beat it until white
3. Add the egg liquid and beat evenly
4. Sift in low-gluten flour and mix until there is no dry powder
5. Add chopped dried cranberries,
6. Mix the batter evenly and put it into a fresh-keeping bag, shape it, and freeze it in the refrigerator for one hour
7. Cut into 3mm slices and place in the baking dish
8. Preheat the oven to 165 degrees, and bake the middle layer for 18 to 20 minutes
9. Finished product
Tips:Cranberries should be chopped, and the butter does not need to be beaten too much, so that the taste is hard and crunchy
