Cranberry Cookies

Name: Cranberry Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 35g Dried cranberries; 1 piece egg; 75g butter; 20g Caster sugar; 20g milk powder

by Old memories.

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The raisins I used here don’t have any cranberries, but there are some raisins. The raisins must be chopped or it will affect the shape of the back. You can try more when you freeze it, and it feels almost ready to cut. Some people say that freezing for an hour is too hard to cut and fragile.
The amount of white sugar will not be very sweet when baked, because the family does not like to eat too sweet things, so I feel that this amount is just right for you to add or subtract according to your own taste!
I have added milk powder without milk powder and just ignore that one.
The freshly baked biscuits are still a little soft and crispy when let cool.

Ingredients

Cranberry Cookies

1. Weigh all the materials

2. Butter softened

3. Pour in the whole egg liquid and fine sugar and stir

4. Stir in the raisins

5. Sift in the milk powder and stir

6. Sift in the low-gluten flour and stir evenly, and the low-gluten flour can be added in two times. I divided it twice

7. Stir it into a dough, add the flour and it doesn’t feel good to stir, and it feels dry. Just don’t rush and stir it evenly.

8. Put it in the plastic wrap for plastic surgery, I do it by hand. Put it in the refrigerator and freeze for 30 minutes, and the freezing time can be added or subtracted according to your own refrigerator.

9. Frozen, take out the slices, the thickness is moderate, otherwise it will not be cooked

10. Preheat the oven 160 for 5 minutes and bake for 20-25 minutes. This depends on the temper of your own oven

Tips:
The roasting time is usually adjusted between 15 and 25 according to your own oven. I used the Changdi oven to bake for 25 minutes and 160 for 20 minutes for 140 and 5 minutes for coloring.