1. Prepare the materials used.
2. Combine low-gluten flour and baking powder through a sieve, then add sugar and salt, and mix well.
3. Add butter, mix flour and butter
4. Knead into cornmeal state.
5. Add blueberries and mix well.
6. Pour in the milk and dried cranberries. Use a spatula to fully cut and mix evenly, with a little granule.
7. Divide the batter into 12 small balls with a spatula and place them on a baking sheet lined with parchment paper.
8. COUSS CO-750A smart oven, select the cookie mode in advance, preheat the upper and lower fire at 185 degrees, put the baking tray in the middle layer and bake for 20 minutes.
Tips:1. Fresh blueberries are added to the cookies, and the soft taste is combined with sweet and sour cranberries and blueberries! Bite down the blueberry juice bursting on the tip of the tongue, full of happiness!
2. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation. Don't bake for too long, avoid baking too long, it is not a soft cookie.
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