I remember the first time I made this cranberry cookie, it's simple, but it's delicious, and it's the first time I've been able to make a good taste, so it's doubled my confidence, and it's continued on the road to baking until now? Today I'm sharing this simple and classic cookie with you, fragrant strawberries, but with sour and sweet cranberries, fragrant and not tasty, I like it, you guys?In the last few minutes of baking cookies, be sure to look at the color of the cookies. Oh, don't bake the dough.

WHAT YOU NEED

Ingredients

120 grams of low-fat flour
35 grams of cranberries
Whole eggs 15 ml
70 grams of unsalted butter
60 grams of flour

How TO MADE The cranberry cookie

Steps 1 to 4

1. Cut the cranberries thinly

2. The butter must be softened in advance from the refrigerator, the eggs must also be kept at room temperature, all the ingredients are good

3. Butter and sugar powder mixed

4. After stirring until smooth, add the egg juice three times, stirring smoothly each time the egg juice is added, do not pour the whole egg juice at once, this will facilitate the separation of oil and water

Steps 5 to 8

5. Stir until the butter turns pale and creamy.

6. Low-fat flour added to the sieve

7. Mixing by cutting with a scraper

8. Press from the inside out, don't rub too much, too much rubbing will make the dough stiff, and the resulting biscuits won't be as crisp.

Steps 9 to 12

9. Add cranberries after stirring

10. Stir evenly

11. The mixed dough is placed on a preservative film.

12. Rub it back and forth by hand into a cylinder, wrap it in a preservative film, put it in the refrigerator, freeze it.

Steps 13 to 16

13. Remove slices after freezing

14. Preheat the oven 180 degrees and bake for 15 minutes, paying attention to the color of the biscuits.