2. When the butter becomes soft, add powdered sugar. Stir until the butter becomes fluffy and white.
3. Add the egg liquid twice, beating until it is completely absorbed each time, and then add the next time.
4. Pour in low-gluten flour, cut into sections and stir evenly (be careful not to stir too much to avoid gluten).
5. Add pine nuts and cranberries and stir well. Because there are many nuts, this step must be kneaded repeatedly by hand in order to fully blend the nuts and dough.
6. Use plastic wrap (or directly use a suitable biscuit mold) to knead the dough into a rectangular strip of about 4*6 cm, and put it in the refrigerator to freeze until it becomes hard (about 1 hour).
7. Take out the frozen dough, cut it into about 0.8 pieces and put it in the baking tray (pay attention to leave a certain gap between cookies to avoid sticking to each other during baking). At this time, the oven is preheated 130 degrees.
8. Put it in the middle of the oven and bake for about 45 minutes until the biscuits are slightly yellow.
9. The color of low-temperature baking is light and beautiful.
10. Full pine nuts will definitely make you enjoy your meal.
1 1. The biscuits are crisp as a whole.