1. Prepare the required ingredients and weigh them
2. The butter is softened at room temperature, add powdered sugar and salt
3. Press and mix with a spatula first, and then evenly disperse
4. Put the eggs in a bowl and stir into whole egg liquid
5. Pour into the butter 2-3 times, each time it needs to be beaten until it is completely absorbed before adding the next time
6. Sift in low-gluten flour
7. Stir with spatula until there is no dry powder
8. Pour in chopped dried cranberries
9. Stir evenly into a dough
10. Put it on the plastic wrap, shape it with a biscuit mold, and freeze it in the refrigerator for about half an hour.
11. Cut into 0.8cm thick slices and put them on a baking tray lined with greased paper
12. Preheat the oven at 150 degrees in advance and bake for 25-28 minutes
Tips:Don’t over-mix the batter to prevent the batter from becoming gluten and affecting the crispness of the biscuits.
