Dry and crispy biscuits - cranberry biscuits

Overview

How to cook Dry and crispy biscuits - cranberry biscuits at home

Soften 120 grams of butter until it can be pressed when pressed. Add 70 grams of powdered sugar and stir evenly with a manual egg beater. Add 50 grams of whole egg liquid in three batches, stirring with a manual egg beater each time.
Sift in 230 grams of low-gluten flour in batches and mix with a spatula until there is no dry powder. If necessary, wear disposable gloves and knead evenly with your hands. Pour in 60 grams of crushed cranberries and mix evenly.
Shape the dough into a long strip and wrap it in plastic wrap for easy removal from the mold. Put it in the refrigerator for 1 hour, then take it out and slice it into slices, about 0.5 cm thick.
The oven must be preheated. After preheating, put it into the middle layer of the oven and heat it up and down to 170 degrees for 15 minutes (the temperature of each oven is different, and the time is not necessarily the same. You can take it out when you see the surface is slightly golden)