Health benefits
Butter: low protein
Ingredients
Low-gluten flour ( 115g ) | Whole egg liquid ( 15 ml ) |
Butter ( 60g ) | Powdered sugar ( 50g ) |
Dried cranberries ( 35g ) |
How to make cranberry cookies
1.Prepare materials
2.After the butter is softened, add powdered sugar and stir evenly.No need to beat.
3.Add egg liquid and stir evenly
4.Pour in chopped dried cranberries and butter and stir evenly
5.Pour in the low-gluten flour, stir evenly, and knead into a dough with your hands.
6. Place the dough on the plastic wrap and use your hands to shape the dough into a width of about 6cm A rectangular cube with a height of 4cm (if there is a model, you can put it in the model.They are sold on Taobao).Place in the refrigerator and freeze until hard (about an hour)
7. Used for frozen rectangular dough Cut into slices about 0.6cm thick with a knife
8. Cut and put into baking pan.Put in the preheated oven, 165 degrees, middle rack, for about 20 minutes, until the surface is slightly golden.That’s it.
Tips
1.Dried cranberries can also be replaced with raisins, dried cherries, etc.
2.This biscuit butter does not need to be whipped.
3.When the biscuit embryos are placed in the baking pan, the gap between the biscuits should be larger because they will expand a little during baking.The gap is left small, and many biscuits are gone together.
4.If you don’t have powdered sugar, you can use a mixer to beat the white sugar into powdered sugar.
5.Other recipes call for 75 grams of butter and 60 grams of powdered sugar.Too much butter makes it easy to get cloying, and I don’t like it being too sweet.
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