1. After the butter has softened at room temperature, add powdered sugar and salt, and use a whisk to beat until it is loose
2. Add the sifted low-gluten flour and baking soda powder, and stir evenly with a rubber spatula
3. Add dried cranberries and mix evenly
4. Put the mixed dough in the refrigerator for about 10 minutes, take it out, knead it into 3 long doughs, continue to freeze in the refrigerator for about 5 minutes
5. Take out the frozen dough, use a knife to cut into biscuits about 0.2 cm thick, and place them neatly in a baking tray. After the biscuits are made, put them in the preheated oven in advance, and bake the middle and upper layers at 160 degrees for about 18 minutes.
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