1. Get all the materials ready.
2. After the butter is fully softened and stirred, add sugar and condensed milk and stir thoroughly.
3. Put the eggs in and stir thoroughly again.
4. Sift in the low-gluten flour with a sieve and stir until there are no particles.
5. Next, put the matcha into the batter.
6. This time, pour the chopped cranberries into it and stir well.
7. Then put it in a biscuit mold covered with plastic wrap, compact it, put it in the refrigerator, and freeze it until it is completely formed.
8. Take it out of the refrigerator, cut it into even biscuit slices on the panel, and put it in the oven.
9. Bake at 180° for about 30 minutes.
Tips:1. The amount of sugar is based on personal taste, you can add a little bit if you like sweeter. 2. The butter must be sufficiently softened, otherwise it is not easy to stir. 3. The specific baking time depends on the respective ovens, yes, add a little bit of time, don't bake it.
