Cranberry Cookies
1.
Prepare five main ingredients according to the ingredients and corresponding measurement
2.
Soak the dried cranberries in warm water for about 15 minutes, drain the water, and chop some
3.
After the butter is softened, add it to the mixing bowl and mix well. Add in powdered sugar and mix until it is smooth and non-granular.
4.
Add the egg liquid in three times. If you don't add it once, you need to mix it evenly. The water and oil are mixed thoroughly. Stir until the egg liquid is invisible, forming a light yellow cream.
5.
Sift in the low-gluten flour, use a silicone spatula to stir from the bottom to the top until fully mixed and there is no obvious scattered flour
6.
Add the chopped dried cranberries, stir evenly from the bottom with a spatula, wear disposable gloves, and knead the mixed powdered materials into a dough in a mixing bowl.
7.
After kneading the dough, take it out and place it on a non-stick chopping board. Divide it into two pieces, knead it into a strip, wrap it with plastic wrap, and put it in a mold. This formula can just fill two molds and put it in the refrigerator to freeze for about an hour. Then take it out, tear off the cling film, and cut it vertically into slices about three to four centimeters long with a knife.
8.
Preheat the oven up and down to 165 degrees, put the oven-specific silicone oil paper on the baking tray, arrange the cut biscuit dough neatly on the paper, and send it into the preheated oven to bake for about 20 minutes, and the surface will appear light golden yellow Just take it out and let cool and eat
Tips:
The mixing steps are very important. It must be evenly mixed until the materials are fully integrated. It must be patient to knead the dough. Because the household oven can only bake one tray at a time, it takes about four trays, about 80 slices, to complete the baking. The temperature and time of the oven should be set according to the thickness of the slices. Observe the baking state of the biscuits at any time
