The reason why the surface of sliced cranberry cookies is not smooth after baking is that the dough is soft when slicing, and it is difficult to cut smooth sections.

solution: before slicing, put the dough in the refrigerator and freeze it until the surface is slightly hard before cutting, so that it is easier to cut a smooth section.

Method of sliced cranberry biscuits:

Ingredients: 135g of low-gluten flour, 35g of dried cranberries, 75g of butter, 6g of fine sugar, 15ml

Steps:

1. Prepare materials and chop cranberries for later use.

2. Soften butter slices, add fine sugar and stir well.

3. add 15ml of egg liquid and stir well.

4. pour in dried cranberries and stir well.

5. sift in low-gluten flour for three times, stir well and knead into dough.

6. Wrap the dough with plastic wrap, shape it into a cuboid with a width of about 6CM and a height of about 4CM by hand, and freeze it in the refrigerator until it is hard

(about 1 hour).

7. spread the tin foil on the baking tray, slice the frozen dough with a knife and put it on the baking tray.

8. preheat the oven at 16 degrees for 1 minutes, then put the biscuits in the preheated oven at 16 degrees and bake for 2 minutes until the surface is slightly golden yellow.