1. Put the butter at room temperature until softened, whip it into a feather shape, add the sugar and stir evenly
2. Add the egg mixture and stir well and then sift into the flour
3. Stir it into a paste, add the chopped cranberry particles
4. Pinch into a square column about 5cm in height and 3cm in height, put it in the refrigerator for about half an hour until the shape is set, not too soft or too hard, otherwise it will not be difficult to cut
5. Take out the cranberry biscuit column from the refrigerator, cut it into thin and even slices, and place it on a baking tray lined with greased paper, leaving a certain gap between the biscuits. Preheat the oven to 170° and bake for about 15 minutes.
Tips:1. The freezing time should be controlled well, and the freezing should not be too soft or too hard or it will be difficult to slice
2. Placing the plate is to leave a certain gap between the biscuits to prevent the biscuits from sticking to each other due to swelling during the baking process
3. Welcome to add WeChat account: Ali--Queen for more food information
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