Cranberry Cookies

Name: Cranberry Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 60g Powdered sugar; 16g Egg liquid; 160g Low-gluten flour; 50g Dried cranberries

by Di Chenfeng

5.0 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

2

Five basic raw materials, hand-made cranberry biscuits without any additives, creamy, mellow, and crunchy. The best choice for afternoon tea, and it can also be a snack for children! "

Ingredients

Cranberry Cookies

1. All the ingredients are weighed and ready, and the cranberries are slightly chopped;

2. To soften the butter at room temperature, add 60 grams of powdered sugar;

3. Beat with an electric machine at high speed until the butter is slightly fat, add 16 grams of egg liquid and continue to beat evenly;

4. Sift in low-gluten flour and stir into a dry powder-free batter;

5. Add in slightly chopped dried cranberries and mix well;

6. Wrap the batter in a biscuit mold with plastic wrap, compress it, put it in the refrigerator and freeze for 30 minutes;

7. Take out the frozen dough and use a knife to cut into 0.5cm cake embryos;

8. Arrange evenly into the baking tray;

9. Put it in a preheated oven at 180°C and 160°C, middle level, and bake for about 15 minutes;

10. The surface of the biscuits is evenly golden and ready to be baked!

Tips:
1. The butter must be softened so that you can lightly press the fingerprints with your hands;
2. Dried cranberries should be poured and stirred after the flour is mixed, and mixed before the flour, which will cause uneven mixing;
3. There must be a gap between the cake embryo and the cake embryo, the cake embryo will expand during baking!