1. Prepare the required materials
2. Cut butter into small pieces and soften at room temperature for 10 to 20 minutes
3. If the cranberry particles are large, you can chop them first.
4. Put the butter, powdered sugar and coconut powder in the container in turn and beat
5.
Add the egg juice in two batches and mix well
6. Sift in low-gluten flour and stir until there is no dry powder
7. Pour in the cranberry particles and continue to stir evenly
8. Prepare a piece of greased paper, put the dough on the greased paper and use the biscuit mold to shape it, then put it in the refrigerator and freeze for about an hour
9. Cut the frozen biscuit dough into thick slices about 0.6 to 0.8
10. Put it evenly into the baking tray (it is recommended to put greased paper on the baking tray here). It is not sticky and easy to clean.
11. Put it in the preheated oven, adjust to 170 degrees, and bake until the surface is golden for 18-20 minutes.
Tips:1. The size and thickness of the biscuits should be as uniform as possible to avoid different ripeness
2. Different types of ovens have temperature differences, pay attention to observe and adjust the appropriate temperature and time
3. When the dough is put into the baking tray, each piece should be kept a certain distance to avoid the biscuits from swelling and sticking together during the examination process. 4. The coconut powder in the final auxiliary material can be added or not according to personal taste, or it is also possible to add an appropriate amount of milk powder, there is a strong milky fragrance after baking
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