This is the cookie I make two or three times a week.Every time you buy coffee or tea in my store, you get a piece of my handmade cranberry biscuit, which everyone says is delicious, because it's really great with coffee or tea, and you can't stop eating it as a snack.I've seen a lot of people share the recipe for this cookie, and a lot of people call it the "pediatrics of the baking world", in fact, I think it's more of a basic subject than a pediatrics.Reduced sugar, added a little salt, added eggs and flour content.Because I think the recipe is too sweet, and I personally think that a little bit of salt in biscuits and desserts can increase the level of flavor, and adding eggs is thought to make the biscuits more spicy, so the flour is also increased accordingly.

WHAT YOU NEED

Ingredients

240 grams of low-fat flour
Eggs (scattered) 1
150 grams of butter
100 grams of fine sugar
Dried cranberries 50 grams
A little salt.

How TO MADE Cranberry cookies

Steps 1 to 4

1. Butter softening: take out the butter in advance and cut it into small pieces at room temperature until it can be easily opened with a fingertip.

2. (This step is important because it directly affects your subsequent stirring, because without softening, the butter is very hard and difficult to stir evenly, and very laborious!!!) After softening, add fine sugar and a little bit of salt to stir evenly, note that there is no need to stir.

3. (I personally think that salt plays a crucial role in dessert, it can enhance the level of flavor, of course if you use salted butter you can leave it out or add a little less)

4. Spread the eggs, pour them in about three times, and stir.

Steps 5 to 8

5. Every time the butter is absorbed, the egg juice is added.

6. Add chopped cranberries and stir evenly.

7. Pour in the flour, stir evenly, and rub into the dough.

8. The dough is kneaded by hand into stripes, cylindrical or rectangular, as long as it is a strip (but it is better to knead it evenly twice).

Steps 9 to 12

9. It is then wrapped in a preservative film and placed in the refrigerator for about an hour, allowing the dough to cool from the inside out.

10. Take out slices, about 0.5-0.7 cm thick, and place them on the grill at intervals.

11. 160 degrees, 15-20 minutes to surface golden yellow.

12. The time of baking is directly related to the thickness of the cut, so if you're not too sure, it's advisable to start paying close attention to the color of the cookies after 10 minutes, otherwise the baking will make you cry!

13. (It looks like it's half baked and it's starting to swell, which is why you have to leave a gap when you put it on.)

14. You can open the oven door to reduce the temperature in the oven to prevent excess heat from continuing to cook and causing overcooking.

15. Map of the finished product

16. Map of the finished product

Handy cooking tips

　　Finally, this cookie is actually an evolution of one of the most basic doughs in baking: shortcrust pastry.This dough is used in many Western dishes, such as general noodles, pies, and some basic biscuits.But a typical shortcrust pastry will have butter on it.By mastering this method of making dough, you can make a lot of different kinds of dough.And this cookie can also be substituted for other dried fruits and all kinds of berries.You can also add other flavors to the flour, such as chocolate powder and tea powder.Isn't that great!