#便当#cranberry Cookies

#便当#cranberry Cookies

1. Cut the cranberries into small pieces in advance. (If it is not a big one, this step can be avoided)

2. Add softened butter to powdered sugar. (You can add more if you like sweets)

3. Use a manual whisk to mix the two thoroughly. (The butter is fine and no grains)

4. Add egg liquid. (Normal temperature eggs)

5. Stir with a manual whisk until fully dissolved. (The amount of egg liquid is small and there will be no separation of egg oil)

6. Add cranberries and mix well.

7. Sift in low powder.

8. Use a spatula or hand to mix into a dry powder-free dough.

9. Use molds to arrange them into strips and freeze them in the refrigerator for about an hour.

10. If the freezing time is long, return to temperature before cutting. (When the time is right, the biscuits will be smooth when cut out)

11. Spaced codes are in a non-stick baking pan.

12. Preheat the middle layer at 150°C in advance for about 20 minutes in the oven. (Time and temperature are for reference only)

13. I can use the remaining warmth before simmering.

14. Mei Mei Da takes pictures.

15. It is easy to carry and not breakable in the fresh-keeping box.