1. Soften the butter at room temperature, cut into small pieces and put it in a cooking bowl to weigh
2. Pour the powdered sugar into a cooking bowl and weigh it. The powdered sugar should not be lumpy. If the powdered sugar is lumpy, it needs to be sifted.
3. Beat the butter and icing sugar evenly, just slightly whitish, don’t need too much hair
4. Add milk to the butter and add it in twice. If you add too much milk at a time, the butter will not eat so much milk, resulting in separation of water and oil.
5. Beat the milk and butter evenly, the color of the butter will become whiter than before, which is normal
6. Cut the cranberries into small pieces. If the cranberries are too large, the cookies will not be in good shape.
7. Pour the chopped cranberries into the butter and stir well, just mix well
8. Mix the low powder, baking powder, and salt together and sieve, so that the dry ingredients can be mixed and evenly mixed
9. Pour the flour into the butter
10. Mix well, use the method of turning from the outside in, and spreading the dough from the inside out, and mix well
11. Place the dough on the parchment paper and fold the parchment paper into a rectangle
12. Use a rolling pin to roll the dough into 3mm thin slices and dry them evenly
13. Cut the biscuits into small cubes of 5x5cm and place them in a baking tray with a certain distance in the middle. Bake at 180°C for 12 minutes to complete.
Tips:1 The butter needs to be whipped once with powdered sugar and twice with milk. If you whipped too much from the beginning, the degree of whipping will be very high after the overall mixing is completed, so that the baked biscuits are easy to break. , The taste is very oily, not tasty at all
2It is best to choose imported cranberries, which is better from the selection of materials. Although most of the raw materials are imported from abroad, the domestically produced cranberries seem to be a little worse in terms of size and fullness.
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