Cranberry Custard Biscuits

Name: Cranberry Custard Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 110g Low-gluten flour; 15g milk powder; 20g Egg liquid; 75g butter; 55g Powdered sugar; 35g cranberry

by Xiaozifaner

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Most people walking on the baking road must have tried this beginner's handy biscuit. I have also done it many times because I didn’t want to post a recipe because of simplicity. In the past two days, I went to the orphanage to visit the children there. Thinking about it, it is only convenient and easy to bring. The milk is rich, sweet and sour, crunchy and fragrant. I am very happy to see the children like it so much... Maybe later on. I will make many desserts, only this one, simple but classic

Ingredients

Cranberry Custard Biscuits

1. (Preparation needed: weigh the ingredients, soften the butter, soak the cranberry with brandy or white rum in advance to control the surface moisture)
Beat the butter until fluffy and lighten in color

2. Add powdered sugar, eggs, and continue to beat

3. Chop the cranberries and add

4. Sift in low-gluten powder, milk powder

5. Use a silicone spatula or spatula to cut and mix, and mix into a dough

6. Cover the mold with plastic wrap or greased paper, shovel in the cookie dough, and flatten it with the back of a spoon

7. Take out the biscuit sticks and freeze for 15-20 minutes

8. Take out the slices, not too thin, 4 or 5 mm is fine

9. Arrange on the baking tray, bake the middle layer of the oven at 165 degrees for 20 minutes

10. Just bake and cool

Tips:
1. If there is no wine, soak the dried cranberry in warm water;
2. If the hand temperature is too high, it will melt the butter. Avoid using your hands when handling the cookie dough.