It's not that I don't like to make cookies, it's just that they're too high in calories, and I can't resist the temptation to eat a lot of them every time I make them, so I rarely make them.Today's biscuits have improved the recipe by adding two more ingredients: cranberries and black grapefruit, which I call black and red double-isolated, without a lot of sugar, and without a lot of taste.Cookies can indeed be used as a delicious leisure afternoon tea, a weekend afternoon to look at books, taste tea, and eat some cookies to give yourself and your family a good mood.I'm adding a set of sugar molds to my house to make cookies, and it's a really good shape, as for the calories, the leaves are reduced and I want to reduce, the butter and sugar are used less than once, it can't be less, today's cookies are made with a clear crispness, so the family says it's okay.For the sake of color, the leaves are brushed with egg yolk on the surface, and the finished product looks smooth, completely hiding the visual crispness.If you want to be particularly crisp, you should change the recipe, increase the amount of butter, reduce the amount of egg yolk, or add a moderate amount of baking powder or baking soda, if you are not opposed to the additive.The leaves are a tireless pursuit for less calories, a slightly poorer taste, and healthy baking.

WHAT YOU NEED

Ingredients

380 grams of low-fat flour
160 grams of butter
90 grams of fine sugar
Dried cranberries 15 grams
15 grams of black grapefruit
110 grams of whole egg juice

How TO MADE Black and red biscuits with dried flowers

Steps 1 to 4

1. Prepare the raw materials.

2. Dried cranberries and black-gallon raisins cut into small pieces.

3. Butter softened at room temperature with added fine sugar

4. Until the butter turns white and the fine sugar melts.

Steps 5 to 8

5. The whole egg juice is beaten slightly with an egg beater to make it initially fluffy, then poured into butter to make it fluffy, because the use of butter is relatively small, the use of egg juice is relatively large, so the egg juice is beaten first and then mixed, so it is easier to merge.

6. Sifted low-fat flour.

7. Add chopped cranberry and black grapefruit.

8. Stir evenly with a knife, do not turn the mixture around, do not rub with your hands, so as not to affect the taste, the way of cutting, and then squeeze it with your hands.

Steps 9 to 12

9. The method of cutting is to use the scraper as a knife, which is equivalent to cutting, so that it is constantly cut and mixed.

10. Put it in the fridge for an hour.

11. It is cut into slices of about three millimeters and shaped with a mold.

12. Placed evenly in a well-oiled pan.

Steps 13 to 16

13. Put it in a preheated oven and heat it at 170 degrees for about 15 minutes.

14. When making the leaves, the surface is brushed with egg yolk, which is made according to your preferences.

15. It can also be shaped like this.

16. It's all carved in molds, it's convenient, it's done with children, so that children find joy in baking.

17. Map of the finished product.

18. Map of the finished product.

19.

Handy cooking tips

　　One teaspoon of butter and egg yolk must be mixed evenly and added in stages; two teaspoons in hot summer weather, the action is faster, otherwise while making butter while melting affects the finished product.The cooking time is determined by the actual thickness and performance of the oven.