How to make cranberry cookies

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  1. Prepare the following materials: butter, low-gluten wheat flour, an egg, sugar, some dried cranberries and blueberries, and a bottle of milk.

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  2. Beat 120g of butter, add 60g of sugar, and add 14g of milk (I used warm milk, so the sugar melts better).

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  3.Crack in an egg and continue beating until evenly

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  4. Sift in 234g of low-gluten flour (sift in twice, the amount of flour sifted in twice is the same), and stir into Flocculated

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  5.Pour in 60g of chopped dried fruit, mix well, and knead into a ball

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  6.Knead into strips and put in plastic wrap to shape

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  7. Put the shaped dough into the refrigerator for 30 minutes, and preheat the oven ten minutes in advance for 12 minutes (here, the oven does not Temperature control)

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  8. The freezing time was too short and the dough was a little too soft, so I Simply take a part and divide it into small doughs, roll them into balls, put them in the oven for 7 minutes, let them sit for 2 minutes without taking them out, then take them out and sprinkle them with icing sugar