1. The butter softens at room temperature. Soak the cranberries in water first, soak up the water with kitchen paper, and then cut them into small pieces. I put the rum directly in the egg wash. I put together salt, powdered sugar, and granulated sugar.
2. After the butter has softened at room temperature, stir with an electric whisk until smooth, then add powdered sugar and granulated sugar and stir until combined.
3. Add the egg liquid in 3 times, stir and fuse with an electric whisk
4. Sift into low-gluten flour
5. Put in cranberries
6. Stir it with a silicone spatula, knead it into a dough with your hands, don’t need to knead it too much, just integrate it into a dough
7. Divide into 10g each, knead into a circle, use a fork to press out the grid pattern
8. Preheat the oven at 170°C for 10 minutes, put the biscuit dough into the middle of the oven, and bake at 170°C for 25 minutes. (The baking time depends on your own oven).
Tips:I don’t like too sweet, less sugar, can be adjusted according to my taste.
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