1. Let the butter soften at room temperature, beat it with a whisk, add cranberries and stir evenly, add low-gluten flour and stir evenly. I forgot to take pictures of these parts.
2. Let the butter soften at room temperature, beat it with a whisk, add cranberries and stir evenly, add low-gluten flour and stir evenly. I forgot to take pictures of these parts.
3. Knead it into dough, wrap it in plastic wrap into a square shape, and put it in the quick-freezing layer of the refrigerator for 1 hour.
4. Put it in the preheated oven, the middle layer is 165 degrees for 20 minutes.
5. Take out the slices and place them in a baking tray lined with greased paper, leaving a gap in the middle.
6. Finished product.
7. Finished product.
