Cranberry Cookies
Overview
The cranberry cookies that are so popular right now are finally made by yourself! Although it is a bit time-consuming, I am so happy to see PP happily eating the biscuits I made. The sense of accomplishment is red. Making delicious food and enjoying the process is also a wonderful thing!
Tags
Ingredients
Steps
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To prepare materials, I use a 32L oven at home, which is large enough for home use. Prepare low-gluten flour, or household medium-gluten flour (used for steaming steamed buns and buns), and add 20% corn starch. I have tried it, and the biscuits are crispy and soft, and taste great!
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I prepared these materials this time. Since I made two kinds of biscuits, I have all the materials ready. In addition, I also need to prepare tools: stainless steel basins (2), manual egg beaters, measuring spoons, measuring cups, kitchen scales, rubber knives, etc.
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Cut large pieces of dried cranberries into small pieces to make them evenly shaped.
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Thaw the butter at room temperature until it is soft. After it is soft, add the powdered sugar and stir the two evenly. (You don't need to beat either of them.) Then add 25ml of whole egg liquid and continue to stir.
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Add the dried cranberries, add the flour sifted with a flour sieve to the above ingredients, and continue to stir. (This picture is a bit sparse)
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Form this state to make the shape more uniform. Use a rubber knife to smooth the shape, wrap it in oven paper, and put it in the refrigerator for an hour.
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Cut the cranberry pie dough into 0.6-0.7cm thickness, preheat the oven at 165 degrees for 5-10 minutes in advance, put in the cranberry biscuits, bake at 165 degrees for about 20 minutes, observe the changes inside the oven, and you can start eating after 20 minutes!
