The reason why cranberry biscuits are too brittle is that the proportion of butter is too small, which leads to the biscuit not forming. The correct ratio is as follows:

Preparation materials: low-gluten flour 1 15g, dried cranberries 35g, eggs 15ml, butter 75g, and fine sugar 60g.

1. Prepare all raw materials, slice butter in advance, and soften at room temperature 10-20 minutes. Don't soften too much;

2. Then chop the cranberries;

3. Mash butter, add fine sugar and egg liquid and stir well;

4. Pour in flour and stir well, and pour in cranberries and stir well to form dough;

5. Shape the dough into a cuboid with a width of 5 cm and a height of 5 cm by hand through plastic wrap;

6. Freeze in the refrigerator 1 hour, take it out and cut it into pieces about 0.7 cm thick;

7. Evenly put it into a carefully laid baking tray and bake at 170 degrees for about 20 minutes;

8. Take it out when the time is up.