Cranberry Cookies

Name: Cranberry Cookies
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 160g Low-gluten flour; 100g butter; 80g Powdered sugar; 35g egg; 30g cranberry

by Happy and cute

4.9 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

4

For the first time I made cranberry biscuits, the recipe was included with the U-shaped biscuit mold. According to this recipe, the entire mold can be filled. The total length of the mold is 24.5 cm, and the height and width are both 4 cm. I personally think that it must be a bit sweet to eat with a clear bite. If it is served with tea or unsweetened coffee, it tastes just right. The biscuits are cut into thin slices, and the effect is not good when they are cut into thick slices, and the thickness is just about 1 cm.

Ingredients

Cranberry Cookies

1. The first step is to weigh all the materials to be used

2. Step 2: Chop the cranberries and set aside

3. The third step is to melt the butter in water

4. Step 4 Pour the powdered sugar into the butter and stir evenly

5. Step 5 Pour the egg liquid and stir evenly

6. Step 6 Sift low-gluten flour, add in and mix well

7. Step 7 Pour in the chopped cranberries and stir well

8. The eighth step is to put the raw materials into the mold and wrap them in plastic wrap and freeze them in the refrigerator for 4 hours. I was anxious and only frozen for one hour.