225 grams of butter

345 grams of low-gluten flour

Sugar powder 120g

Egg liquid 45g

Dried cranberries105g

-Steps-

1. First, prepare all the ingredients, 225g butter, and take it out in advance to soften it, so that I can use the whole egg liquid of an egg. Oh, the dried cranberries will be chopped (or not chopped) in advance, which will be more uniform.

2. When the butter becomes soft, add powdered sugar. You can't make it into a circle. No need to send it away. Just stir it evenly.

3. After stirring evenly, add the egg liquid twice, and then add the second time after stirring evenly.

4. Then add chopped dried cranberries and stir well.

5. Pour in the low powder and stir well.

6. Stir well and knead into dough.

7. Shape the dough into a cuboid with a width of about 6CM and a height of about 4CM by hand. Wrap it in plastic wrap and put it in the refrigerator to freeze hard (I left it frozen all night).

8. Take it out of the refrigerator, cut it into medium-thick pieces, preheat it in an oven at 170℃ for 5 minutes, and then bake it in an oven at 150℃ for 20-25 minutes. Because there are gaps between individual ovens at different times, just be careful not to overcook them.

9. Take it out and dry it after baking.

-Hint-

Dried cranberries can also be replaced by raisins and dried cherries. You don't have to send this biscuit butter away. When the biscuit embryo is put into the baking tray, the gap between biscuits is larger, because it will expand when baking. The gap between my steps has narrowed, and many cookies are even gone. If there is no powdered sugar, you can use a blender to beat the white sugar into powdered sugar.