The cranberry biscuit

　　It's the first time I've ever made a cranberry biscuit, it's thick, it's crispy, it's sour, it's really good to eat, it's super simple, it's easy for beginners to handle, it's healthier to make without additives.

WHAT YOU NEED

Ingredients

115 grams of low-fat flour
75 grams of butter
35 grams of cranberry
50 grams of white sugar
15 grams of egg juice

How TO MADE The cranberry biscuit

Steps 1 to 4

1. Butter softened, sugar added, stirred evenly (no need to stir, mix evenly)

2. Add the egg juice and mix evenly.

3. Add the cranberries (large cuts) to stir evenly

4. Add the low-powder mixture evenly, adjust the growth stripes with the help of a preservative film, refrigerate for about an hour, shape and cut out a square of about 0.3 mm

Steps 5 to 8

5. Place the biscuits in a pan with a gap in the middle, as the biscuits will expand during baking.

6. 170 degrees, up and down, medium, 20 minutes (depending on size and oven temperature)

7. It's crispy when it's cooked.

Handy cooking tips

　　1. Butter does not need to be spread, it is better to mix evenly 2. When forming, use a preservative film, because the dough is sticky