Corn oil version of cranberry cookies

Overview

How to cook Corn oil version of cranberry cookies at home

Tags

• baking
• dessert
• snacks
• corn oil
• cranberry
• egg
• low gluten flour
• milk powder
• powdered sugar

Ingredients

Steps

1. 1 Add sugar powder to corn oil and milk powder and stir evenly. Add the prepared egg liquid in two more batches. Be sure to completely combine these with the corn oil.

   

2. 2 Chop the cranberries and add them to the prepared oil and egg liquid and mix well

   

3. 3 Add low-gluten flour and mix well, form into a ball, shape into a rectangular strip about 3 cm wide, wrap it in plastic wrap and put it in the refrigerator for about 1 hour

   

4. 4 Take out the frozen strips and cut into 0.5 cm thick slices. Cranberry biscuits made with corn oil are not as easy to cut as the butter version, so the knife needs to be fast. The appearance is a bit rough

   

5. 5 Preheat the oven and place the baking sheet. There should be a certain distance between the biscuits because the biscuits will expand after heating to prevent them from sticking.

   

6. 6 Heat the oven to 150 degrees, middle layer, upper and lower heat, for 20 minutes.

   

7. 7 Corn oil version of finished cranberry cookies

   

8. 8 You can also replace the cranberries with raisins, but the raisins are relatively hard and difficult to cut, which can easily affect the shape of the biscuits. Corn oil version of raisin biscuits finished product

   

9. 9 Is this the finished product of the butter version of cranberry biscuits? Or is this one more delicate and melts in your mouth, but the calories are a bit high