1. Material preparation: Eggs, powdered sugar, flour, dried cranberries, and butter are weighed according to the amount (forgive me if the steps are taken by yourself, haha! The finished picture can be taken by someone)
2. Dried cranberries soak in hot water
3. Put the softened butter in a large glass bowl, then add powdered sugar, beat with an electric whisk until the butter and powdered sugar are completely fused
4. Add 1/2 egg liquid, use an electric whisk until the butter and eggs are completely mixed, continue to add the remaining 1/2 egg liquid, and use an electric whisk until the butter and eggs are completely fused
5. Because the dried cranberries are larger, now you need to take out the dried cranberries, chop them with a knife, add all the chopped dried cranberries at one time, and stir a few times with a spatula until the cranberries Raspberry mixed in
6. Add low-gluten flour at one time, mix it evenly with a spatula, and knead it into a dough (attached: I have made it many times and found that it is not easy to mix with a spatula during this step. We can wear disposable gloves and stir by hand)
7. Prepare the Xiaoji biscuit mold, cut a piece of oiled paper, and place it in the mold. Put the dough into the mold with a spatula (for shaping) and put it in the refrigerator to freeze for more than 1 hour
8. After freezing for 1 hour, take it out. Now the dough is in a very hard cuboid state. Use a knife to cut about 0.7mm slices (the slice thickness should be even, if there is thin or thick, when baking, too thin will bake, too thick will not be cooked) Put the cut cranberry biscuit slices into the baking tray Inside (there are some gaps between the biscuits and the biscuits, because the biscuits will expand when they are baked)
9. Put it in the oven and bake the surface to be golden yellow, you can take it out, it's very beautiful! ~
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