WHAT YOU NEED

Ingredients

115 grams of low-fat flour
50 grams of sugar cream
75 grams of butter
15 ml of whole egg liquid
35 grams of cranberry
10 ml of refined milk

How TO MADE Gingerbread and cranberry biscuits

Steps 1 to 4

1. Cut small pieces of butter, softened at room temperature (finger pressed up can be pressed)

2. Add sugar cream and refined milk, and use an egg beater to make it flaky (butter turns white), without spreading.

3. Cut cranberries (don't cut too much)

4. Add 15 ml of egg juice (whole eggs previously dispersed in the bowl), stir evenly, then add the dried cranberry to stir evenly.

Steps 5 to 8

5. Finally, the low-fat flour is sifted and cut evenly.

6. Place the sliced dough on the preservative to form the shape you like.

7. Put it in the refrigerator for two hours until it freezes.

8. Preheat the oven at 175 degrees for 10 minutes.

9. Take out frozen hard biscuit slices (thickness less than 0.7 cm)

10. Put the pan on the tin, put the biscuits in the oven, it's 175 degrees, it'll be on the stove for 20 minutes.

11. (Oven temperature time is self-adjusted according to the condition of the oven)

12. The biscuits are baked, they're cool, they're delicious, they're delicious, they're delicious, they're delicious, they're delicious.

13. (This is what I did after I recently bought the mold, the shape looks better!)

Handy cooking tips

　　The refined milk in the recipe is the key to whether the biscuits are tasty or not.