Cranberry Cookies
Ingredients
- Low gluten flour 125g
- Butter 70g
- Whole egg liquid 20g
- Powdered sugar 40g
- Dried cranberries 30g
Steps
1. Sift the flour.
2. Cut the butter into small pieces and soften at room temperature.
3. Soften until it can be dented with a gentle press of a spatula.
4. Pour powdered sugar into butter.
5. Do not turn on the power of the egg beater first, directly use the egg beater to mix the powdered sugar and butter, then turn on the power and beat the butter until the color becomes lighter, divide the whole egg liquid into three times Pour into butter.
6. Beat evenly.
7. Pour in the flour.
8. Pour in dried cranberries.
9. Mix them evenly with a spatula.
10. Just make it into a dough. Do not knead it too much, as it will affect the taste.
11. Place it on plastic wrap, arrange it into a rectangle, and put it in the refrigerator for an hour.
12. Cut the frozen biscuits into small pieces and place them on a non-stick baking sheet.
13. Bake in the middle and lower racks of the Dongling K40c oven that has been preheated to 160 degrees for 20-25 minutes. Pay attention to the coloring in the last few minutes.
Tips
- Each oven has a different temperament, and the temperature is for reference only.
