Health benefits
Eggs: nourish blood
Ingredients
Unsalted butter ( 250g ) | Dried cranberries ( 125g ) |
Low-gluten flour ( 350g ) | White sugar ( 135g ) |
Egg ( one ) |
How to make cranberry cookies
1.Prepare materials
2.Soften the butter in the greenhouse until you can easily make a hole with your fingers.Do not soften the butter into a liquid.Excessive softening of the butter will directly affect the subsequent molding.Add the sugar and mix evenly
3. Beat the eggs, stir the butter with a whisk on low setting, and add one-half of the eggs Mix well, wait until the eggs and butter are fully mixed, then mix the other half of the eggs until the eggs and butter are dissolved (do not over-beat), then add the chopped dried cranberries and sifted flour and mix evenly (Wear disposable gloves to grasp evenly)
4.Finishing and shaping
5. Put it in the box and refrigerate it for 4 hours.If you are in a hurry, you can also freeze it for 2 hours (after refrigeration It is relatively hard when taken out and is easy to cut into pieces)
6.Cut into 0.5 pieces Rice thick pieces, you can preheat the oven when cutting into pieces, preheat the oven to 170 degrees for 10 minutes
7.Place in the oven at 170 degrees for 20 minutes
Tips
1: Butter should not be over-softened or over-whipped.If it is over-softened or over-whipped, it will directly affect the subsequent shaping
2: Dried cranberries must be cooked Crush it with a machine.If you don’t have a food processor, you can cut it with a knife.The more broken the better
3 All cookies are soft when they are baked.They must be cooled before they become crispy.If they are still not crispy after being cooled, Must be returned to the oven at a low temperature before baking
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