1. Weigh all the materials first
2. Sift low-gluten flour with baking powder
3. Add the cream and vanilla seeds into the mixing tank and stir at low speed until it becomes creamy. Add eggs and powdered sugar and mix well
4. Add the sifted powder and mix well, then add the orange zest and dried cranberries, mix well
5. Put it in a steel basin and refrigerate for 15 minutes
6. After fifteen minutes, take it out and make it into a long strip as shown in the picture, then put it in the freezer for one hour
7. Cut thin slices as shown
8. Place it evenly on the baking tray, turn it at 170/170 degrees for 15 minutes, turn it around and turn it around for ten minutes to get out of the oven.
Tips:Dried cranberries are better to be soaked in mulled wine one day in advance, and the cream for making biscuits can only be melted at a warm temperature. It can be pressed with your fingers at about 25 degrees, and it will not become watery if it melts too much. Ok
