Cranberry Cookies

Overview

It rains here and the indoor temperature is low. I use the fermentation function of the oven to soften the butter. The butter cannot be softened into water

Tags

• baking
• children
• afternoon tea
• cranberry
• low gluten flour
• unsalted butter
• whole egg liquid
• powdered sugar

Ingredients

Steps

1. 1 Preparation materials: softened butter, chopped cranberries

   

2. 2 Soften butter and mix well

   

3. 3 Add powdered sugar and stir

   

4. 4 Add 30ml of egg liquid

   

5. 5 Add dried cranberries and mix well

   

6. 6 Sift in the low flour in two batches and mix well without any dry powder

   

7. 7 Line the mold with oil-absorbing paper. (If you don’t have a mold, you can also put plastic wrap in it and press it out into a rectangular shape.) Evenly put it into the mold, compact it, and put it in the refrigerator for one hour

   

8. 8 Take it out of the freezer and cut it into slices about 0.5CM thick

   

9. 9 Place the cut slices into a baking tray (lined with oil-absorbing paper) and leave some space between each one. They will expand when baking to prevent them from sticking together. Preheat the oven to 170 degrees for 5 minutes and bake the middle layer for about 15 minutes until the surface is golden