1. To soften the butter, add fine sugar and stir to melt. Beat the whole egg. Pour the egg liquid in 2 times. The butter should be fully blended with the butter each time.
2. Cut cranberries, add the chopped cranberries and mix well
3. Sift in low-gluten flour and mix well
4. Shaping and shaping into a square strip with a width of about 3cm; put the dough in a fresh-keeping bag, stuff it into a rectangular biscuit mold for shaping, and then put it in the refrigerator to freeze for more than 30 minutes
5. Take out the frozen flour noodles and cut into slices about 0.4cm thick. Preheat the oven at 150 degrees
6. Place it on a baking tray covered with greased paper. Keep a distance between the cake and the cake. During the baking process, the cake will expand and the oven will be preheated at 150 degrees Celsius. The upper and lower fire, the middle layer, and bake for about 20 minutes.
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