Cranberry Diamond Cookies

Name: Cranberry Diamond Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 28g Powdered sugar; 115g Low-gluten flour; 55g Dried cranberries; 20g Egg white; 1 tbsp Coarse sugar

by Ma Lin

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Although the name is a bit exaggerated, it is indeed a delicate and delicious little biscuit. Every time I make this biscuit, I always think of the words "Diamonds and diamonds are shining like stars in the sky". Although the sparkle of sugar is not as bright as that of diamonds, in the afternoon tea when the sun is just right, the sweet and sour cranberries should be matched with the shiny sugar grains, which is extremely beautiful.

Ingredients

Cranberry Diamond Cookies

1. Butter softened

2. Then add the powdered sugar and mix well with a spatula

3. Sift in low powder

4. Cut and mix evenly with a spatula

5. Add dried cranberries and mix well

6. Put the mixed batter on the plastic wrap

7. Shape it into a cylindrical shape by hand; put it in the refrigerator for more than 30 minutes to harden

8. Brush a layer of egg whites on the surface after taking it out

9. Sprinkle a layer of coarse sugar on the chopping board

10. Then put the biscuit dough brushed with egg white liquid on it and roll it back and forth until it is evenly covered with a layer of fine sugar

11. Cut the biscuits into 0.5 cm round slices and place them on a baking tray lined with tin foil

12. Preheat the oven to 160°C, put it on the middle of the oven, and bake for about 20-25 minutes

Tips:
1. Dried cranberries can also be replaced with other preserves, such as dried roses, dried raisins, etc.;
2. The granulated sugar must be coarse-grained, otherwise it will melt after high temperature;
3. If the dough is too soft during shaping, it can be placed in the refrigerator for 20 minutes;
4. Be sure to brush the egg white liquid, because the whole egg liquid will make the edges of the biscuit yellow.