I've reduced the amount of oil and sugar as much as possible, and the calories are high, so every time I make a cookie, I try to keep the amount of oil and sugar to a minimum, so that I can eat a few more pieces with confidence.Let's take a look at some of the specifics below...

WHAT YOU NEED

Ingredients

190 grams of low-fat flour
80 grams of butter
55 grams of fine sugar
50 grams of whole eggs
30 grams of milk powder
25 grams of corn oil
20 grams of dried cranberries
2 grams of baking soda

How TO MADE Arabica and cranberry cookies

Steps 1 to 4

1. Preparing the raw materials

2. Cut the butter into small pieces, add fine sugar and wait for natural softening.

3. Dried cranberries

4. Use an electric blower to blow the butter slightly white

Steps 5 to 8

5. Add the whole egg juice three times and beat evenly with an electric egg beater.

6. Low-fat flour, milk powder, and baking soda

7. Add cranberry powder and corn oil

8. Mix evenly with a razor blade and knead into a clump

Steps 9 to 12

9. Wrap in a preservative film and refrigerate for one hour.

10. The top and bottom of the mat is coated with a preservative film and coated into thin slices of about 2 mm.

11. Cut to pieces

12. Turn it slightly and put it on a well-oiled pan.

Steps 13 to 16

13. Place the middle layer in a preheated oven, heat up and down, 180 degrees, bake for about 8 minutes

14. Place the middle layer in a preheated oven, heat up and down, 180 degrees, bake for about 8 minutes

Handy cooking tips

　　It is best to use a deeper container to operate it, otherwise it is easy to splash out; two cranberries should be cut thinly; three cranberries should be cut and then rotated. It is easy to break, put them in the oven first and then rotate gently, or do not rotate; four cranberries should be cooked according to the characteristics of your oven.