1. All materials are weighed and reserved.
2. When the butter melts at room temperature, add the egg whites to the butter and mix well.
3. Electric whisk to beat evenly.
4. Dry in low-gluten flour and mix well.
5. Add chopped cranberries and mix well.
6. Pour the evenly stirred egg batter into plastic wrap, tighten both ends, twist into a square shape, put it in the refrigerator for one hour, and slice.
7. Put it in a baking tray and preheat the oven for five minutes, 180 degrees, and 20 minutes. The specific time depends on your own oven.
Tips:The biscuits I made today have a lot of cranberries, so the cut is a bit uneven, but it doesn’t affect the taste and tastes very good.
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