1. Melt the butter in water, add sugar, don’t whip, stir evenly
2. Then pour in the egg mixture and stir
3. Pour in the pre-cut dried cranberries (pre-cut small)
4. Then pour in low-gluten flour. Stir until there is no dry powder
5. Knead the dough by hand, arrange it into a rectangle, put it in the refrigerator and freeze for 1 hour to shape
6. After freezing, take it out and cut the dough into slices
7. Spread oil-absorbing paper in the oven, put in the cut cranberry biscuits, 165 degrees for 20 minutes
Tips:When placing the biscuits in the baking tray, leave a larger gap, because they will expand when they are hungry.
