Cooking Steps

1. 

   Step1:Soften butter at room temperature. Never heat it to oil. The specific degree of butter is that the eggbeater can be easily poked. Then get all the materials ready. It's official~~~~^_

2. 

   Step2:Add white sugar to the butter (don't use too large grains of sugar here. Ordinary cotton white sugar is OK. Don't use any larger ones). I like to play with my hands for about 2-3 minutes. I feel a little fluffy.

3. 

   Step3:Put in the whole egg after you've sent it. Add it slowly or it won't beat well. Melt chocolate in water (not too hot. Don't boil) and slowly stir the chocolate sauce into the butter paste. Finally, sift in the flour and mix well. PS. as a reference, I use 52% black Qiao board. I like to eat sweet ones with lower purity.

4. 

   Step4:The way it looks on the picture is to rub it into a ball and then flatten it with a fork. (the dough will not touch your hands. The fork can be moistened with water and pressed first. This is more convenient.

5. 

   Step5:In the oven. I ordered 165 degrees. 20 minutes. In the last 5 minutes, it was set to 180 degrees. If you like to eat something harder, it was 180 degrees for 20 minutes. And I made it huge. About 4cm in diamete

6. 

   Step6:And cranberries. It's a lot smaller