1. Soak the cranberries in rum for 1-2 hours, if there is no warm water available for half an hour (the taste is too weak and not tasty), drain and cut into small pieces for later use; the butter is softened at room temperature in advance until the fingers can poke a hole; mix Powder, sift; beat egg yolks at room temperature for later use; weigh other ingredients.
2. Beat the butter and white oil, add powdered sugar and salt in 2 times and beat until white. Add a few drops of vanilla extract. A little white oil is only for the bright and crisp taste, and can be added or not added.
3. Add egg yolk several times, each time until it is mixed well, and then add it next time to avoid oil and water separation. Eggs must be at room temperature, otherwise the oil and water will separate easily. You can choose to add whole egg liquid, but adding egg yolk will make the biscuits more crispy, and the latter will be firmer. The color of biscuits with egg yolk will be yellowish. (2 egg yolks = 1 whole egg)
4. Add the soaked and drained cranberries. The vine plum is best soaked, if it is cooked directly, it will be even drier after roasting.
5. Pour in the sifted powder and mix well with cutting and mixing.
6. Use clean hands to rub the powder into a ball until there is no dry powder and no sticky hands. Don't over-scratch and knead, it will produce oil and the biscuits will taste dry. If your hands are sticky, pat some low-gluten flour and add a little powder; if the dough is too dry, add some egg liquid and knead it in to adjust, but it will slightly affect the taste. Therefore, it is made strictly according to the proportion, one step is in place, and the taste is crispy and sticky.
7. Prepare the model, lay the plastic wrap; press into the cake blank, compact; wrap it and put it in the freezing or refrigeration. Freezing is faster. If there is no mold, you can directly wrap the dough with plastic wrap and mold it into a long strip by hand.
8. 15 minutes before cutting the biscuits, preheat the oven to 350/180c; after 1-2 hours of frozen or refrigerated biscuits, cut with a knife to a thickness of 0.5-0.75cm, and put them in a baking tray lined with tin foil. Bake at 320/150-160C for 18-20 minutes. Adjust the time and temperature according to your own oven.
9. Bake until the surface is slightly yellow, and the back as shown in Figure 4 is fine. Let cool, sealed and preserved.
Tips:In the recipe, I sometimes adjust the amount of eggs, adding an appropriate amount of whipped cream or milk at room temperature, which also have different flavors. The use of egg yolk, white oil and almond flour all make the biscuits crisper. The process has been divided into details! Don't be wordy anymore!
