WHAT YOU NEED

Ingredients

Biscuit dough: in moderation
50 grams of unsalted butter
40 grams of flour
25 grams of eggs
30 grams of almond flour
100 grams of low-fat flour
Cream filling: moderate
50 grams of unsalted butter
15 grams of flour
20 grams of cranberries
Two teaspoons of rum

How TO MADE Crackers with cranberry cream

Steps 1 to 4

1. Prepare the necessary ingredients and soak the cranberries in rum for about two hours.

2. After the butter is softened at room temperature, it is dispersed, added to the sugar powder, and stirred until the egg beater is sharp.

3. Add the scattered egg juice gradually, stirring thoroughly and evenly.

4. Add almond powder to the mixture evenly.

Steps 5 to 8

5. It is sifted into low-fat flour twice and mixed with a scraper to form a solid.

6. The dough is wrapped in a preservative film, kneaded into a 0.5 cm thick dough with a doughnut stick, placed in the refrigerator and refrigerated for one hour.

7. Remove the skin slightly hard and cut the skin into square slices with a rotary knife.

8. Preheat for five minutes in the oven at 170 degrees and bake for 15 minutes in the oven at 170 degrees.

Steps 9 to 12

9. The soaked cranberries are dried, and the remaining rum is used as a backup.

10. Cream-filled butter is softened at room temperature and then added to the sugar powder and stirred evenly.

11. Add the rum gradually, stir thoroughly, and the cream filling is done.

12. After the biscuits have dried, take two biscuits of the same size and apply the cream filling to each one.

Steps 13 to 16

13. Another piece of cranberry layer with the right amount of cranberries.

14. If you put two cookies together, the rest of the cookies will do the same.

15. It's good to have cranberry cream and cookies.

16.