Health benefits
Butter: low protein
Ingredients
Low-gluten flour ( 200g ) | Butter ( 100g ) |
Powdered sugar ( 55g ) | Dried cranberries ( appropriate amount ) |
How to make cranberry cookies
2.Cranberries can be soaked in water or rum.After soaking, drain the water with kitchen paper and set aside.
3. After the butter has softened naturally, pour it into a large bowl without water.
4.Add sifted powdered sugar and salt.Use a spatula to stir evenly first.
5.Use an electric egg beater to beat until the volume is slightly enlarged and the color becomes lighter.Just white.
6. Sift the cake flour and add it to the whipped butter.
7. Stir it with a spatula first.
8. Then knead it into a smooth dough with your hands.
9. Wrap the kneaded dough in plastic wrap and place it in the refrigerator for 1 hour.
10. Preheat the oven to 170℃ for 5 minutes.Take out the refrigerated dough and roll it into small balls, about 8g each.
11. Place the rolled balls on a baking sheet lined with greaseproof paper , press lightly with your thumb.
12.Put in a dried cranberry.
13. Press it flat again, and natural cracks will appear when you press it flat, which is very beautiful.
14. Arrange each cookie piece, paying attention to leaving a gap between each piece.
15. Place in the oven and bake at 170℃ for 15-18 minutes.
16.After the cookies are baked, let them cool naturally and then you can eat them.
17.Cranberry biscuits, crispy and delicious Come down.
1. Prepare all ingredients and weigh the proportions.200g of cake flour (you can also add 100g of cornstarch to 100g of cake flour), 55g of powdered sugar, 100g of butter, and 1g of salt.
Tips
1.This product without added cooked egg yolk is suitable for people with cholesterol, cholecystitis, etc.who are not suitable for eating egg yolk.If there are no such taboos, you can add cooked egg yolks to it, and the taste will be softer and richer.
2.The cake flour in the biscuits can be replaced with an equal amount of cake flour plus cornstarch, which will make the cake more fluffy.
3.Powdered sugar can also be replaced with white sugar.
4.The refrigerated dough will be relatively dry and easy to crack when pressed.The finished product will look good.You can also bake it directly without refrigeration.
5.Don’t rush to flatten the rolled balls.Rub them one by one to prevent the flattened biscuit pieces from losing moisture and becoming dry and breaking.The resulting cracks will not look good.
6.There are no special regulations on the size of the small balls for making biscuits.If you like to eat larger pieces, roll them into larger balls and bake them for a longer time.
7.The baking time in the oven depends on your personal oven.The edges of the baked biscuits will be slightly browned before being baked.
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