Cooking Steps

1. 

   Step1:Soften the butter in advance to make it easy to poke. Soften it fully. If not, the inner part is still hard. Later mixing will be difficult. The crispness of cookies will also be poor. So it's better to be patient and so o

2. 

   Step2:Prepare dried cranberries - because the grain size is a little big for making biscuits. So I broke some of them. My lazy cooking machine. In a few seconds. Of course, you can also use a knife to cut smal

3. 

   Step3:I use icing sugar powder. I sift icing sugar powder and low sugar powder for standby. Break up the eggs

4. 

   Step4:Sift the icing sugar powder and add it to the butter (it can be added at one time). Cut and mix with a rubber scraper until the sugar powder can not be seen. Do not over mix

5. 

   Step5:Add the eggs to the butter in three times. Beat them evenly with the electric beater. Every time you add them, you need to fully mix them evenly. If you can't see the last egg liquid, add it to the next time (you must add it in several times. Otherwise, it's easy to separate the oil and water)

6. 

   Step6:Vanilla essence and salt rich biscuit flavor are added during the process of beatin

7. 

   Step7:It's like this after beating. The volume will turn white and increase a little bit. (now the weather is hot, the butter is soft, so the lines are not clear now.) be careful not to spend too much time, which will cause the biscuits not to crisp

8. 

   Step8:Mix the low flour and dried cranberries with butter until the low flour is invisibl

9. 

   Step9:I can't see all the powders. In cold weather, it's recommended to put on gloves with water and grasp all the materials. In hot weather, the hand temperature is too high to melt the butter, so I use a rubber scraper to cut and mix them evenl

10. 

    Step10:Put oil paper on the mold and start filling the material. I use a square mold. It's more convenient to use the mold for shaping. No mold. It's OK to shape your hands. It's also good to rub them into a cylindrical shap

11. 

    Step11:It's neat. After the shaping is finished, the oil paper is sealed and sealed. Put it into the refrigerator for more than 2 hours (refrigerated and refrigerated. There are many personal messages asking if it's refrigerated or frozen. Say the important thing three times). It makes the biscuit paste hard and convenient to slice. If you are in a hurry, you can freeze it for about 20 minutes. I got up the next day to slic

12. 

    Step12:The frozen biscuit paste has become hard. It's very easy to cut. Slice them about 5mm. Try to keep the thickness of each slice the same. Prevent the thick ones from not cooked when baking. Thin one

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    Step15: