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!
