Health benefits
Butter: low in protein
Eggs: nourishing blood
Ingredients
Butter ( 160g ) | Low-gluten flour ( 260g ) |
Eggs ( 1 piece ) | Powdered sugar ( 60g ) |
Dried cranberries ( 90g ) |
How to make cranberry cookies
1. Prepare 160g of butter and soften it in the greenhouse
2. Prepare 260g of low-gluten flour and sift the flour
3.Crack the eggs one into the bowl
4.Weigh 60g of powdered sugar, if If there is no powdered sugar, you can use soft white sugar instead.Here I use soft white sugar
5.成文90g of dried cranberries for later use
6.After all the materials are ready, use the softened butter Beat the butter with an electric mixer until it becomes white and feathery
7.Join in three times Powdered sugar, add powdered sugar for the first time
8. Whip butter
9.Add powdered sugar for the second time
10.Then beat the butter
11.Add powdered sugar for the third time
12.Continue to beat the butter
13. Beat the eggs and still add the egg liquid in three times, adding the egg liquid for the first time
14.Continue to beat until the butter completely absorbs the egg liquid
15.Add egg liquid for the second time
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16.Still beating until the butter is absorbed into the egg liquid
17.Add all the remaining egg liquid for the third time
18.Keep whisking , beat until all the egg liquid is completely absorbed
19.If you feel that the dried cranberries are too big , you can cut the dried cranberries into small pieces first.If you feel troublesome, you don’t have to cut them
20.Pour the flour and dried cranberries into the butter beaten in step 18
21.Mix evenly until there is no dry flour
22. Place the mixed dough on the plastic wrap Shape it into the shape you like, such as round or square.It would be even better if you have a cranberry cookie mold.Place the shaped strips in the refrigerator and freeze until hard, about 1 to 2 hours (it doesn’t matter if you keep them for a month)
23. Take out the frozen strips and cut them into 0.5cm thick slices
24.Place the sliced cranberry dough on a baking sheet lined with oil-absorbing cloth
25.Preheat the oven in advance, set the upper and lower heat to 160 degrees, and bake for about 20 minutes, until it turns slightly yellow
Tips
1.You don’t have to whip the butter ~ but the biscuits made by whipping will be crispier
2.Try to use as much butter as possible when slicing Cut thicker, too thin and easy to burn, too hard
3.If there is no oil-absorbing cloth, you can use oil-absorbing paper instead
4.Each brand of oven has different temperature control, control the temperature and time according to your own oven
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