Cranberry Cookie Bars

Prepare the ingredients, soften the butter at room temperature in advance, and chop the cranberries in advance (I made two portions at the same time, so the amount is doubled)

Pour the softened butter into a clean, dry container and beat

Add the fine sugar in three batches, add 1/3 of the sugar before beating and start beating

After the first added sugar and butter are fully mixed, add 1/3 of the sugar and continue to beat

After the second addition of fine sugar and butter are fully mixed, add the remaining 1/3 of the sugar and continue to beat. You can see the changes in the butter after each mixing, the volume becomes larger and the color becomes white

Add the egg liquid in three batches, adding 1/3 of the egg liquid for the first time and continue stirring

After the first added egg liquid and butter are fully mixed, add another 1/3 of the egg liquid and continue mixing

After the second added egg liquid and butter are fully combined, add the remaining 1/3 of the egg liquid and continue stirring until completely combined. You will find that the volume becomes larger and lighter, and the color turns white

Add salt and mix thoroughly

The butter has been completely whipped

Add baking powder

Add low-gluten flour

Add cranberries

Use a spatula to stir into small pieces of dough

Knead the dough directly with your hands until the white powder is no longer visible. Do not knead too much

Prepare a plastic bag with the same width as the baking pan (three-energy gold baking pan) and put the dough in it

Use your hands to press the dough to the two corners, so that the dough is spread on the front half/sealed part of the plastic bag (it does not need to be flat), and then put it into the baking pan, as shown in the picture, the width is just right

Use a rolling pin to roll the dough outwards so that the dough covers the entire baking pan; then move the rolling pin forward, backward, left, and right in four directions to spread the dough flat and evenly thick (a portion of raw material dough should evenly cover the entire baking pan, and the thickness is just right)

Use a rolling pin to roll the dough outwards so that the dough covers the entire baking pan; then move the rolling pin forward, backward, left, and right in four directions to spread the dough flat and evenly thick (a portion of raw material dough should evenly cover the entire baking pan, and the thickness is just right)

This method can quickly and easily roll out a regular piece of dough; after completion, send it to the refrigerator and freeze for half an hour to 1 hour

After the dough is frozen very hard, take it out and cut the two sides of the plastic bag; at this time, you can preheat the oven to 180° for 10 minutes

Prepare a sharp knife and cut it into three equal parts

Then cut vertically into 1CM wide strips

After cutting, arrange them in an orderly manner on a baking sheet lined with greaseproof paper (you can use a non-stick baking pan without greaseproof paper), and put it in a preheated oven, middle rack, 180°, for 12-15 minutes, it depends on your own oven

After 12 minutes, the surface of the biscuits will turn slightly golden and you can take them out

Immediately after taking it out of the oven, place it on a wire rack to cool

Pack and decorate in small bags, the biscuits are delicious and generously packaged, making them a great gift.

Overview

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Ingredients

Steps