Cranberry Peach Shortbread Cookies

Name: Cranberry Peach Shortbread Cookies
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 260g Low-gluten flour; 100g Corn oil; 1 piece egg; 2g baking soda; 70g Caster sugar; Some cranberry; 1g salt

by Good Baolulu

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

4

I have always liked peach crisps very much. I like its crispy and sweet taste, but if you eat too much, it will be a little greasy. This time specially added cranberries, sour and sweet, which relieved its greasiness very well...

Original recipe: Teacher Kong Yao

Ingredients

Cranberry Peach Shortbread Cookies

1. Put the oil+salt+sugar into the basin;

2. Whisk evenly with a manual whisk, add egg liquid (beaten up in advance, leave a little to brush the surface) and beat until emulsified;

3. Sift in low-gluten flour and baking soda;

4. Mix well (I originally used 225 grams of flour, the dough was a little thin, and then I added some flour);

5. Add appropriate amount of cranberries;

6. Knead a ball with disposable gloves;

7. Divide the dough into pieces of about 24 grams, reunite them, and put them on the baking tray (not non-stick greased paper);

8. Press down one by one with your hands;

9. Brush the surface with egg wash, sprinkle with black sesame seeds

10. Put in a 160°C preheated baking pan, middle layer, and heat up and down for 20 minutes;

Tips:
The amount of dough is for reference only. If it is too thin, add some flour, so that it will crack naturally when you press the edge on the baking tray;