How to make cranberry cookies

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  1.Prepare materials ∩_∩

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  2.115 grams of low-gluten flour

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  3.60 grams of icing sugar, do not use white sugar or other substitutes

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  4. Butter 75～55 Gram, I used 65 grams

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  5.35 grams of dried cranberries

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  6.Pure egg yolk, no additions, no egg white!

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  7. First mix the egg yolk, butter, and dried cranberries together, then add the butter Just soften it, no need to whip it
  Then add low-gluten flour and icing sugar

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  8.If the butter and low-gluten flour cannot be fully melted, you can open the lid and heat the water, and then continue to stir evenly with a spoon, as shown in the picture

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  9. Divide the mixed materials into 2 parts [otherwise the plastic wrap will not be so big], wrap it in plastic wrap, and use a rolling pin to press it into the shape you like.The rectangle is used

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  10.After the shape is pressed, place it in the freezer layer of the refrigerator and freeze Let the biscuit ingredients set for 1.5 to 2 hours

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  11.After freezing, cut the cookies Shape into small pieces, cover with absorbent paper, and prepare to put in the oven

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  12. Preheat the oven for 10 minutes in advance and turn it on to 165 degrees.I forgot to take pictures here...



13.Bake for about 20 minutes, pay attention when it reaches 12 minutes, because the oven power of each brand is different to prevent burning

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  14.Enjoy delicious food immediately (◍•ᴗ•◍)ゝ