1. Prepare the ingredients first! Cut the big dried cranberries into small pieces, and don't get too crushed!
2. The butter is softened, just press it with your hand, it will be soft, no need to send it
3. Add powdered sugar and stir the egg liquid evenly!
4. Then add dried cranberries, sift into low-gluten flour and mix well!
5. Wrap it with plastic wrap and roll it into a square strip! Freeze in the refrigerator for at least 1 hour! (Lack of time will result in shredding)
6. Cut the frozen pieces into 0.5 cm thick slices! Put it on a baking tray lined with greased paper!
7. Preheat the oven at 200°C for 10 minutes, then bake at 165°C for 20 minutes! To the surface is slightly yellow!
Tips:1. Wrap the plastic wrap and freeze it in the refrigerator for at least 1 hour, otherwise it will break easily when you pull it out and cut it! 2. When cut and put on the baking tray, keep a little distance between each cake to prevent it from sticking together when baking.
