1. Cut the butter into small pieces and soften at room temperature.
2. Add powdered sugar, salt and beat evenly at low speed, and turn to high speed until puffed.
3. Add egg liquid and beat until it is smooth and creamy.
4. Add sifted low-gluten flour.
5. Add the soaked chopped dried cranberries and stir evenly.
6. Wear disposable gloves to grab the dough.
7. Put a plastic bag in the mold, put the dough in it, flatten it, and freeze it in the refrigerator.
8. When the biscuits are frozen, take them out and use a serrated knife to cut them into evenly thick biscuits.
9. The cut biscuits are placed in a baking tray lined with absorbent paper.
10. Preheat the oven at 170 degrees for 15 minutes.
Tips:1. The butter must be softened in place, and the butter can be beaten until it is puffy, not over-spending, otherwise it will over-puff during baking and affect the taste.
2. The temperature of each oven is different, you can bake according to your own oven.
3. Soak the cranberries with rum in advance.
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