1. Prepare all raw materials
2. Chopped dried cranberries
3. Take out the egg yolk
4. Sift the egg yolks
5. Sift in low-gluten flour and cornstarch in egg yolk powder
6. Knead evenly by hand
7. The butter is softened at room temperature in advance, beat it with a whisk at low speed, add salt and continue to stir evenly
8. Then add powdered sugar and stir evenly with a whisk at low speed, then continue to beat at high speed until the volume of butter is enlarged and the color turns white
9. Add the previously mixed flour
10. Add crumbled cranberries
11. Stir evenly with a spatula and knead into a dough.
12. Put it in plastic wrap and chill in the refrigerator for 1 hour.
13. After the dough is refrigerated, take it out and round it into a ball the size of a fish ball, and place it on a baking tray.
14. Flatten the ball with your thumb until the edges split.
15. Put it in the preheated oven and bake for 17 minutes at 170 degrees
16. Bake until the biscuits are slightly golden on the outside
Tips:1. The baking time is different for different ovens, as long as the surface of the biscuits is colored.
2. The shelf life of biscuits should not be too long, just make them ready to eat.
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