Cranberry Cookies
1.
Prepare all the ingredients
2.
Cranberry chopped and set aside
3.
The butter is softened at room temperature ahead of time, and a dent is formed with a finger poke. Then stir in the butter and soft sugar
4.
This is step 3 of the well blended
5.
Add the egg liquid three times into the fourth step and stir evenly
6.
This is step 5 of the remix
7.
Sift in low-gluten flour and mix evenly
8.
This is step 7 after mixing
9.
Add chopped cranberries and mix well
10.
This is step 9 after mixing
11.
Rubbing into long strips
12.
Wrap it up with plastic wrap and use the back of a knife to pat up and down into a rectangle with water chestnuts and corners (if you have a cranberry mold at home, it won’t be so troublesome)
13.
Put the shaped cranberry strips in the freezer for 30 minutes and freeze them, and then you can take out the slices when they become hard. (But I frozen it for a whole month)
14.
Slice the frozen cranberry strips and set aside
15.
This is a cut, uniform thickness of cranberry biscuit, waiting for baking, this time preheat the oven, the upper and lower fire is 180 degrees
16.
Enter the preheated oven and bake for 10 minutes to pay attention to the color effect (the specific time depends on the respective oven). I like to eat a little bit of burnt texture, so this time I bake for 13 minutes. The oven in my house is Changdi 32 inches
17.
The finished product is out
18.
Appreciation of finished products
19.
Served with coffee☕milk taste stick drop
Tips:
Butter is softened rather than melted, this must be paid attention to
