Cran How to make cranberry cookies

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  1.Get everything ready , soften the butter in advance (leave it at room temperature for more than two hours).I have used butter from Maisuyuan and Enbeike.The butter from Maisuyuan has a softer texture after softening, and the dough is sticky.When cutting, the cranberries are dry.The dough will be a little loose.Enbeike's dough is dry and not sticky, so it won't spread when cutting.

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  2.Pour all the sugar into the bowl with butter

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  3. Stir evenly.The amount of sugar can be increased or decreased according to your preference.Because I can't buy powdered sugar, I can only use Fine granulated sugar, there are still sugar particles in the biscuits made with fine granulated sugar, but it does not affect the taste.

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  4.Pour in 30ml of whole egg liquid

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  5.Stir evenly

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  6.Add the flour in three batches and stir evenly after adding.Xinliang’s flour is very good and does not need to be sieved.

• 7. After the third addition, stir evenly and it will be almost like this.Now it’s time to get started, because the butter is still very wet inside, so don’t worry about the flour not being kneaded in.Maybe it's still sticky after kneading.

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  8.The dough was kneaded successfully

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  9.Add dried cranberries and knead evenly.The reason why you add dried fruits last is because you are afraid that there will be dry powder on the dried fruits

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  10.What it looks like after kneading

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  11. Arrange the shape, put silicone paper on the U-shaped mold, put the dough in, press it hard, press it very tightly, and then arrange the shape of the two ends.After the shape is completed Be sure to check out

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  12.The finished look

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  13. Take it out and have a look on all sides to see if there are any places where the pressure is not tight and there are gaps.If so, put it in and continue to clean it up.Because my friend asked me to make it smaller, originally this amount was a little more per mold, but I sorted it out at once, and I can bake about 30 slices

• 14.Put it in the refrigerator for more than two hours, then take it out and slice it (about 5mm).When frozen, you can clean the battlefield and scrub.Do not cut the cranberries too much.Large, otherwise some places will fall apart when slicing, but at this time you can also pinch it with your hands to sort it out
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  15.Place the middle shelf of the oven at 160°C for 18 minutes.Mine is a small oven, and you have to be flexible in controlling the temperature of your own oven.If you are doing this for the first time, be sure to keep an eye on it during the last few minutes to avoid it getting too dark.Doesn't look good.

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  16.Light yellow means it is cooked, let it cool