Crispy Cranberry Cookies

Crispy Cranberry Cookies

1. Add powdered sugar and salt after the butter has softened.

2. Just mix the butter, sugar, and salt evenly, no need to stir.

3. Add the egg yolk all at once.

4. Stir thoroughly.

5. Cut dried cranberries into small pieces and pour into step 4.

6. Stir well.

7. Pour in the low-gluten flour that has been sieved in advance and mix well.

8. Spread the cling film on the countertop, put the batter on the cling film, and then make the batter into long strips by hand.

9. Then lift the plastic wrap to help the batter "turn over", and use your hands to help level it every time you turn it over. When the batter is square and flat, wrap it in plastic wrap and freeze it in the refrigerator for one hour. This is a plastic surgery method that I didn't buy a mold. You can try it.

10. The frozen biscuit batter is taken out and placed on the chopping board and cut into biscuit slices with a thickness of about 0.8 cm.

11. Put all the cut biscuit slices in the baking tray, remember to keep a certain distance, because the biscuit will expand and become bigger after baking.

12. Preheat the oven up and down to 160 degrees. After preheating, place the baking pan on the upper middle of the oven and set the time to 20 minutes. Please set the temperature according to your own oven and the time according to the thickness of the biscuit slices.

Tips:

1. When the biscuits are baked to the back, look at the coloring to avoid baking them.
2. The biscuits that only use egg yolk are especially crisp, and they should be sealed and stored immediately after they are allowed to cool.
3. When slicing, use a sharp knife to cut quickly to avoid shredding. If something has prolonged the freezing time of the biscuit batter, which makes the batter difficult to cut, put it at room temperature for a few minutes before cutting.