Cranberry Cookies

Name: Cranberry Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 35g Dried cranberries; 1 tablespoon (15ML) Egg liquid (beaten whole egg); 65g butter; 30g Powdered sugar

by Five meals a day

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is the simplest cookie, the first thing many novice bakers make is it, absolutely no failure, and it is delicious. Of course, the more you do it, the more familiar you are with the performance of your oven, the better you can control the temperature and time, and the more delicious it will be. This ratio is based on the recipes of many predecessors, I have baked and practiced many times, and changed the best recipe.

When you finish it, you will understand why this biscuit is the number one sales in the whole network! It's definitely worth it!

Reference Moon Age: 12M+

Ingredients

115g Low-gluten Flour
35g Dried Cranberries
1 tablespoon (15ML) Egg Liquid (beaten Whole Egg)
65g Butter
30g Powdered Sugar

Cranberry Cookies

1. After the butter has softened, add powdered sugar and mix well. No need to pass. Add 1 tablespoon of egg liquid and mix well.
Tips: The best way to soften butter is to take it out of the freezer and let it soften naturally at room temperature. In winter, it needs to be placed in a warm place. If time is too tight, you can also put small pieces of butter in a glass bowl and use the thawing function of the microwave oven to defrost for 1 minute. Only to the extent that the fingers can poke, don’t turn into liquid.

2. Pour in dried cranberries. If the dried cranberries are relatively large, you need to chop them first, and don't chop them too much. (Dried cranberries soak in water for 10 minutes in advance, or you can soak in rum)

3. Sift in low-gluten flour.

4. Stir well and become dough. When mixing, use cutting and mixing instead of circular mixing. To cut and mix is to hold the spatula with your right hand, turn the egg-beating bowl with your left hand, shovel from the bottom, turn it up, insert it, then turn the shovel, and turn the bowl while mixing, and it will be mixed quickly.

5. Use your hands to shape the dough into a rectangular parallelepiped with a width of about 6 cm and a height of about 4 cm. Place it in the refrigerator and freeze until hard. It takes about 1 hour, whether it is frozen or not.
Tips: Use two scrapers or knives to get stuck at both ends for better shaping. I use the shaper directly.

6. The frozen rectangular dough is cut into pieces with a thickness of about 0.7cm with a knife.

7. After cutting, put in a baking tray and preheat the oven for 10 minutes.

8. 165 degrees, middle layer, about 20 minutes, until the surface is slightly golden. (The formula is about 20 such biscuits)
Tips: If your biscuits are not that thick, it certainly does not take 20 minutes. If you see golden brown, take them out quickly.

Tips:
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