1. Cut the butter into small pieces and let it soften at room temperature.
2. Mix low-gluten flour and powdered sugar through a sieve and add to the softened butter
3. Add the whole egg liquid
4. Mix everything evenly (Wash your hands and mix it, so it's the fastest and most uniform!)
5. Add slightly chopped cranberries
6. Mix well to distribute the cranberries evenly.
7. The dough is wrapped in a fresh-keeping bag and placed in a U-shaped biscuit mold or Xiaoji biscuit mold to shape it. If not, you can shape it with your bare hands. Place it in the refrigerator freezer for about 45 minutes and freeze until hard. (The cookie dough should be compacted)
8. Take out after freezing
9. Cut into uniform size
10. Spread greased paper on the baking tray, put it directly into the baking tray without sticking to it, and arrange the biscuits neatly
11. Put it in the middle of the preheated oven at 160 degrees for about 25 minutes.
12. Baked
Tips:Cranberries like to be chopped slightly, so that they will be more evenly distributed in the cookie dough. This sweetness is just right, and you can add sugar if you like sweet ones.
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