Cooking Steps

1. 

   Step1:All the ingredients are weighed by electronic scale for standby.

2. 

   Step2:① the butter will be soft after thawing at room temperature. Add sugar powder and beat until the color becomes lighter. ② Beat in the egg mixture until well absorbed. ③ Add the chopped cranberries and mix well. ④ Sift in the low flour. Mix well until there is no white flour. As shown in the picture, the dough is mixed.

3. 

   Step3:Dough strips. Wrap them with plastic wrap. Put them in the refrigerator at 7 ℃. Refrigerate for one night. If it's frozen, it'll be an hour.

4. 

   Step4:Cut into 5mm pieces by hand. If slice 3 mm, reduce 5 minutes of baking time to avoid overheating.

5. 

   Step5:Put silicone paper on the baking tray, and put biscuits in between.

6. 

   Step6:① heat up and down. 180 ℃. Bake for 20 minutes. The biscuit tastes crispy and yellow. ② Heat up and down. 180 ℃. Bake for 18 minutes. The biscuits are crisp but not crisp. The color is light and white. This recipe can make 60 biscuits. I usually bake two or three plates. Each plate will be baked with different heat. There are some differences in taste and color. I prefer the crispy way of baking a little too hot. If it is a biscuit for the elderly, select ②. Tip - freezing is very important. It can't be saved. Besides butter, the crispy taste is frozen.

7. 

   Step7:After adjusting to this recipe, I made it six more times, and sent 20 people to try it. It was unanimously praised and passed. It was more fragrant and crisper than the biscuit I bought. Also, there was no damage in the process of sending. This is beyond my expectation. Ha ha. I think it's a little lacking. It's crisper when baked in 20 minutes, but it also makes cranberries dry. It's a little bit stained with teeth. HMM. keep improving the recipe