Rock Salt Organic Cranberry Cookies
1.
First we review the material.
2.
Cut the butter into small pieces and soften at room temperature.
3.
After adding all the brown sugar, use a whisk at the lowest speed to mix the two together.
4.
Add Alaskan salt (commonly known as powder salt) and vanilla oil to the mixed dough.
5.
Stir the egg yolk and egg whites and add them to the dough.
6.
Add the low-gluten flour through a sieve to the flour.
7.
Then use a spatula to mix all the materials through the "cut + turn" technique. Do not use mixing techniques, because once the dough becomes gluten, the cookies will not be so crisp.
8.
Let's deal with organic cranberries. Cut the original dried berries into 3/4 equal parts according to the actual size.
9.
Add it to the dough and continue to use the "cut + turn" method to mix all the ingredients evenly.
10.
Spread plastic wrap on the sushi roll and spread the dough on top.
11.
The dough is shaped into a rectangular parallelepiped by a roll, with a cross-sectional size of approximately 2x3 cm. Put it in the refrigerator and freeze for 40-50 minutes.
12.
Cut the frozen dough into small pieces with a thickness of about 8 mm, and spread them on a baking tray covered with silicone film/butter paper.
13.
Because the dough contains dried berries, it is difficult to ensure the completeness of the cut surface, so you can use your fingers to adjust it, and secondly, you can use leftovers to fill the pits.
14.
Preheat the oven at 190C/365F, put the cookies in, adjust to 180C/355F, and bake for 15-17 minutes. Take it out and let it cool.
15.
This is the finished picture.
Tips:
As the oven is turned on, the temperature will drop rapidly, because our preheating temperature is best set to the baking temperature + 10 degrees, and then adjust to the target temperature after the oven is turned off.
