Classic Cranberry cookie recipe-Chinese Food-best chinese food recipes-cooking food

Classic Cranberry cookie

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The last time I made Cranberry nougat, I left some dried cranberries. On the principle of no waste, I made Cranberry biscuits today. This is the simplest and most classic biscuit. It's easy to use. It tastes crispy. The main thing is that the kitchen white can also use it. Basically, it has zero failure rate. Today, I took it to my mother's house. She tasted mmm. It's very crisp. It's delicious. But your father and I still like to eat peach cakes. Well, I'll make a peach cake to honor you some other day. -

Cooking ingredients

Cooking Steps

Step1:Prepare the ingredients. Screening of sugar powder and low powde

Step2:Butter softened at room temperature. Added sifted suga

Step3:Butter. Beat at a low speed. Let butter and sugar blend. Then turn to a high speed and beat until fluffy and whit

Step4:Add 15g of whole egg liquid. Stir at low speed and blend evenl

Step5:Add dried cranberries cut into small piece

Step6:Add sifted low powde

Step7:Knead into doug

Step8:Put in the plastic wrap. Make it into the shape you want. Refrigerate for 40 minute

Step9:Take it out after freezing. It's frozen hard. It's convenient for slicing

Step10:Cut into half centimeter thick slice

Step11:Preheat the oven at 150 ℃ for 10 minutes. Put it into the oven for 20 minutes. The baking time is related to the thickness of the biscuit and the temperature error of the oven. The best way is to look at the biscuit several times. It is found that the biscuit is almost ripe after being colored aroun

Step12:You can eat it when it's cold. It's crispy and delicious. In addition, I don't like biscuits that are too sweet. So 40 grams of sugar powder may be a little light for people who like sweets. Add 50g sugar powder properly. According to your tast