Cranberry Cookies

by Little world in the kitchen

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

The new oven at home does not bake many times. Today, on a whim, try the temperature, the effect is not bad...

Ingredients

200g Low-gluten Flour
50g Dried Cranberries
80g (one whole egg, one egg yolk) Egg Liquid
80g Butter

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50g White Cotton Candy

Cranberry Cookies

1. Low-gluten flour, butter, white cotton sugar

2. Dried cranberries, egg liquid

3. Stir the butter and white cotton sugar evenly,

4. Add egg liquid and mix well,

5. Add dried cranberries and stir again,

6. After adding the dried cranberries and mixing well, sift the flour and mix well.

7. After the flour is evenly stirred, the plastic wrap is placed on the cutting board, formed and wrapped, and frozen in the refrigerator for 1 hour.

8. After freezing out, slice it as soon as possible

9. Set it up, put it in the oven, heat up and down at 170 degrees, time for 17 minutes

10. After the biscuits are baked, let them cool before eating, they will taste better

Tips:
The flour is sieved and sliced evenly, and the thickness is uneven, which will cause uneven heating.

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