Cooking Steps

1. 

   Step1:Soften the butter at room temperature in advance. Press lightly to get finger marks. Take 120g.

2. 

   Step2:Use the electric egg beater to hit the fluffy white feather.

3. 

   Step3:Add sugar and beat well. Then add the egg liquid three times. Beat well each time and then add the next time. Don't beat too much. It's easy to separate water and oil.

4. 

   Step4:Sift in low gluten flour and mix well with a scraper. You can also wear gloves to grasp well.

5. 

   Step5:Cut 70 grams of cranberries and add to the dough.

6. 

   Step6:Just mix it as shown in the picture.

7. 

   Step7:Take a biscuit mold, spread a layer of preservative film, and then put the dough in. Compact. The formula is exactly the amount of this Cranberry square biscuit mold. After compaction, wrap the plastic wrap and refrigerate for one hour.

8. 

   Step8:Take it out in an hour. If it's hard to freeze, it can be reheated for a while. Once you pull the plastic wrap, the biscuit will come out of the mold. Cut it into 0.5cm thick slices.

9. 

   Step9:In a baking tray lined with baking paper. Put it in the preheated oven. Bake at 160170 ℃ for about 18 minutes. The temperature of each oven is not the same. Please adjust the temperature and time according to your own oven condition. Observe at any time. Do not bake.

10. 

    Step10:If there is no biscuit mold, it can be directly divided into 2030 grams of small balls after mixing. Rub the circle and flatten. Press a pattern with a fork. The taste is the same.

11. 

    Step11:The baked biscuits are crispy and fragrant, with the taste of cranberry. They are very delicious.