Cranberry crispy chips
Overview
This recipe comes from the recipe of my friend Maggie. I made adjustments based on the original recipe to make it more in line with my own taste. Another way to make cranberry cookies for even more fun.
Tags
Ingredients
Steps
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All materials are ready
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Add icing sugar to softened butter
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Use a rubber spatula to mix well
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Use an electric whisk to beat the eggs smoothly, then add the whole egg liquid in two batches, each time mixing the egg liquid and butter thoroughly
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Beat until the volume is slightly enlarged and the color becomes lighter
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Sift in low-gluten flour
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Use a rubber spatula to mix into granular form
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Pour the pre-chopped dried cranberries into
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Stir evenly, do not over-stir, and there will be no dry powder
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Place the biscuit batter on the plastic wrap and knead the batter through the plastic wrap into a ball
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Find a suitable rectangular mold, put the plastic wrap into the mold, then pour the batter into it, and shape it; I used a sushi mold; if you don’t have a suitable mold, you can also use a baking sheet or directly shape it by hand
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Remove the plastic wrap and biscuit dough from the mold and perform final shaping
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All the biscuit batter has been shaped and placed in the refrigerator or frozen to harden the biscuit batter
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Use a sharp knife to cut it into 1cm square pieces and place them on a non-stick baking pan, leaving enough space
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Put it into the preheated oven at 180 degrees for about 12 minutes. When the surface and edges turn golden brown, you can take it out of the oven. Since the biscuits are relatively small, they can be placed directly on the baking sheet to cool and then sealed in a can for storage
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Mini cute cranberry crisps, one bite, so delicious
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Does it look like a naughty elf running towards you? Don’t hesitate, let’s do it together
