Health benefits
Eggs: nourish blood
Raisins: nourish blood, low in protein
Ingredients
Low-gluten flour ( appropriate amount ) | Eggs ( 1 ) |
Dried cranberries ( Appropriate amount ) | raisins ( Appropriate amount ) |
Butter ( 80g ) | Powdered sugar ( 50g ) |
How to make cranberry cookies
1. Prepare the ingredients.Chop the cranberries and raisins but do not mince them.Use low-gluten flour.
2. Beat a whole egg into egg liquid and mix well.No need to beat.
3.Cut butter into small pieces and heat until melted.(Be careful to use low heat or water when heating) Pour in the powdered sugar and stir evenly.If using white sugar, try to use finer sugar.
4. Pour in half of the egg liquid and stir evenly.
5. Pour in the dried cranberries and raisins and stir evenly.
6. Pour in the flour and stir evenly.
7.Continue to stir and knead into a dough.(If it is too wet during the mixing process, add an appropriate amount of flour)
8.Fix the dough into a rectangular shape shape, wrap it in plastic wrap and put it in the refrigerator.
9.After about two hours, take out the frozen hard dough and cut it into pieces with a knife Thick chunks.Arrange the biscuits neatly on the baking sheet, leaving some space in the middle, otherwise the biscuits will stick together when they expand when heated.
10. Preheat the oven to 160 degrees for three minutes.Place in the middle rack of the oven and bake at 160 degrees for 15 minutes.
11.The whole room is filled with the fragrance of milk ~ Let’s eat!
Tips
1.Both egg white and egg yolk are required, and just mix well, no need to beat.2.The baking time varies slightly in different ovens.In my case, it will be too mushy after 20 minutes of baking, so you need to know the nature of your own oven.3.If there is no powdered sugar, you can use fine white sugar instead.The finer the better.4.The dough must be frozen until hard, not refrigerated! Otherwise the cookies will fall apart.
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