Sweet and crispy cranberry biscuit bars
Overview
How to cook Sweet and crispy cranberry biscuit bars at home
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Ingredients
Steps
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Chop the dried cranberries, cut the butter into chunks, and allow to soften at room temperature.
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Beat the softened butter with an electric mixer until smooth.
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Add the fine sugar in three batches and beat until smooth, so that the sugar and butter are fully mixed without discoloration or swelling.
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Add the egg liquid into the butter paste in 3 batches. Mix thoroughly each time before pouring in the egg liquid. Do not allow the oil and water to separate. The butter paste will expand slightly in volume and become slightly lighter in color.
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Sift in the low-gluten flour and baking powder, and stir evenly. Do not stir in circles to prevent the flour from developing gluten.
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When the butter and flour are mixed together, add the cranberries.
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Mix well.
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Use your hands to knead it into a ball, never use kneading techniques.
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Put on a large plastic bag.
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Flatten the dough into a cake shape with your hands. Then place it in the freezer of the refrigerator until the dough becomes hard.
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When the dough becomes hard, take it out and cut it into pieces with a knife.
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Then cut it into long thin strips and place it on a non-stick baking pan. Be sure to leave enough space because the baking powder will expand when added.
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Preheat the oven to 170 degrees, middle layer, upper and lower heat, and bake for 15 minutes.
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Take it out of the oven when the surface and edges turn golden brown. The time can be adjusted according to the size and thickness of the pastry bars you make.
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After it cools down, take a bite and it’s crispy, accompanied by the sweet and sour taste of dried cranberries. It’s very delicious!
