1. 150g butter is softened, the room temperature is low in winter, it can be melted by heating in water, I use a hair dryer to blow
2. Add 85g of icing sugar and stir evenly. If you don’t like it so sweet, you can appropriately reduce the grams of icing. I use 75g of icing according to my taste.
3. Add 25g of whole egg liquid, mix well, then add 75g of dried cranberries (because the dried cranberries are not enough at home, I only used 40g). Then add 230g of low-gluten flour, stir and knead into a ball, put it into a plastic bag and get it Out of a rectangle, 4cm wide and 2.5cm high
4. Put it in the refrigerator and freeze for two hours to set
5. Take it out two hours later, slice it, 0.6cm thick, preheat the oven at 165 degrees for 25 minutes, cover with tin foil halfway,
6. Bake after 25 minutes, take it out and let it cool, then package/eat
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