It's been a long time since I've wanted to make cranberry biscuits, and I finally waited until I was really free, very free, after work, after eating, I came back to warm up the butter, this big winter is really not easy, wait a long time to warm up, think back to me, why not blow a little with the windmill, the windmill blows quickly warm up.This cookie is made from the basic size of your 20 pieces, and I later added 4 times the size, and I made it once, and it was so satisfying.

WHAT YOU NEED

Ingredients

300 grams of butter
450 grams of low-fat flour
100 grams of cranberries
240 grams of flour

How TO MADE Cranberry cookies

Steps 1 to 4

1. Prepare all the materials.

2. Sugar powder is added to softened butter and stirred with an egg beater.

3. (Because it's a little heavy, I used an electric egg beater to do it.)

4. Add the egg juice twice and beat it evenly with an egg beater.

Steps 5 to 8

5. The cranberries are poured in and dried.

6. (If the cranberries are too big, cut them slightly)

7. Low-fat flour poured into the sieve is mixed into a solid

8. Form an elongated strip and wrap it in a fresh bag.

Steps 9 to 12

9. This long dough can be cut into about 30 pieces of 0.5 cm.

10. Put it in the refrigerator freezer for an hour.

11. (I had my makeup done late that night, and I was thinking about baking it again tomorrow, so I put the cookies in the freezer for 20 minutes, then put them in the fridge, and then baked them again the next day.)

12. When you take it out of the fridge, it's already hard, so cut it into small pieces with a knife, and each piece should be the same thickness.

13. After cutting the pieces, place them in the tray, leaving enough space for each piece, and during the baking process, the biscuits will grow slightly larger.

14. (You don't need to use oil paper to cook with a gold pan, but if you have an oven with your own oven, you should use a layer of oil paper.)

15. Preheat the oven 170 degrees, place in the middle layer, heat up and down 165 degrees for 18 minutes

16. It can be stored in a sealed box and eaten slowly.

17.

Handy cooking tips

　　1. Butter is more difficult to soften in the winter, so you can blow it with a blower.If the cranberries are too big, cut them a little.3. When cutting, each piece should be of the same thickness, if the thickness is not the same, it will be cooked unevenly.4. The above temperatures are for reference only, adjusted moderately according to the temperature of your own oven.