Cranberry Cookies

Overview

The slightly yellow biscuit is dotted with irregularly distributed red cranberries. It is crispy when you take a bite. The cranberries are occasionally sweet and slightly sour, which adds another taste to the biscuit! Dried cranberries are rich in vitamins and are very delicious when used to make biscuits. This biscuit is easy to make, and this recipe contains 32 pieces. The amount of sugar and butter are just right, not greasy or overly sweet. Usually I only need to bake biscuits twice, but this time I baked them three times for taking pictures.

Tags

• baking
• butter
• cranberry
• low gluten flour
• whole egg liquid
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare ingredients: 150g butter, 30g whole egg liquid (I removed part of the egg white, leaving the egg yolk and a small part of the egg white), 90g powdered sugar, 85g dried cranberries, 2g salt, 230g low-gluten flour.

   

2. 2 Soften 150g of butter at room temperature until it is not hard, beat it lightly with an electric beater. Divide 90g of powdered sugar into two portions. Add the first 45g of powdered sugar and beat evenly. Then add the remaining powdered sugar and continue beating until the butter turns white and becomes fluffy, but does not need to be whipped.

   

3. 3 You can see that the butter becomes whiter and fluffier after being whipped. Then add 30g of whole egg liquid and beat (also divided into two parts). Wait until the first 15g of egg liquid is completely dissolved into the butter, then add the remaining egg liquid. I use more egg yolks than egg whites so that the finished product will be crisper.

   

4. 4 Sift 230g of low flour twice. The purpose of sifting is to make the flour loose.

   

5. 5 Sift the low flour into the butter bowl, dip the egg in the flour in the bowl, and use your index finger to wipe the butter on it with the flour as much as possible, don't waste it!

   

6. 6 Start cutting and mixing. Move the spatula up and down to mix the flour and butter together. Never stir in a circular motion to prevent the flour from forming gluten and causing the finished biscuits to become hard and not crispy.

   

7. 7 85g of dried cranberries should be chopped finely. This will make the dried fruits more evenly distributed in the biscuits. (In addition, you can also add a tablespoon of about 15 grams of rum or water or wine to soak the dried fruits so that the dried fruits are saturated with water. After soaking, use paper towels to absorb the surface water. After baking in this way, the dried fruits will not dry out and the taste will be richer. Dried cranberries can be replaced with other products, such as raisins.) No rum was added to this recipe.

   

8. 8 Add the dried fruits into the dough, mix evenly by cutting and stirring, and put it in the refrigerator for about 10 minutes. Then use a shovel to place the dough on the plastic wrap or plastic bag and stretch the bag as flat as possible. The dough will be slightly hard at this point, and you can shape it into the cylindrical or rectangular shape you like. The cylindrical shape is very convenient. Just roll it into a round shape and put it in the freezer for 30 minutes until the biscuits become hard and easy to cut into pieces. These actions must be done quickly and with plastic wrap on them!

   

9. 9 If you want to make it into a square shape and don't have a grinding tool, you can use a plastic wrap box. Because the box body is relatively soft, the square shape is not easy to make perfect. Perfectionists can slightly shape it and put it in the freezer of the refrigerator for about 10 minutes. The biscuits will harden, and we can use the chopping board to adjust the details to what we think is the perfect shape. Place it in the freezer for 30 minutes to harden the biscuits, making them easier to cut into pieces.

   

10. 10 Preheat the oven to 170 Celsius for the upper heat and 160 Celsius for the lower heat. Take out the biscuit body and quickly cut out even thick slices, each slice is about 0.6 mm thick. Slicing is a test of knife skills.

    

11. 11 Line a baking sheet with tin foil. Place each cut piece on top, spaced wider apart. The biscuits will expand while baking.

    

12. 12 Place the baking sheet on the second-to-last level of the oven and bake for seventeen minutes. Watch the biscuits in the oven as soon as the edges turn brown.

    

13. 13 Don't touch the freshly baked cookies, as they will break if you do. Let cool slightly before moving. The first oven took a little longer to bake, so the color became a little heavier.

    

14. 14 The finished product is out! Has it tempted you?

    

15. 15 Deliciously sweet!