Cooking Steps

1. 

   Step1:Prepare well. Soften butter at room temperature in advance. Cut cranberries dry and set aside.

2. 

   Step2:Pour the sugar into the butter. Mix with the hand beater until smooth and smooth.

3. 

   Step3:Add the whole egg liquid. Quickly mix until it is smooth. Slowly add the egg liquid into the butter paste. Slowly dilute and finally add the cream and stir evenly.

4. 

   Step4:Sift the low gluten flour into the container. Cut and mix with a scraper.

5. 

   Step5:Pour in the cut cranberries and stir well.

6. 

   Step6:Wrap the biscuit dough with plastic wrap. Use the U-shaped mold to form a long strip and put it in the refrigerator for about 1 hour.

7. 

   Step7:Take it out after freezing and forming. Cut it into thin slices of about 0.5cm.

8. 

   Step8:Pad oil paper on the baking tray. Place the cut biscuits in turn. Leave a gap to avoid expansion and adhesion of biscuits after baking.

9. 

   Step9:Preheat the oven at 170 ℃. Bake in the lower layer of the oven for about 15 minutes.

10. 

    Step10:It's done.