1, as shown in figure 1, preparation materials: chopped cranberries, softened butter at room temperature, prepared whole egg liquid, mixed with low flour and milk powder (if necessary).

2. After the butter softens at room temperature, add powdered sugar and beat it with an eggbeater until it is slightly white and fluffy.

3. Then add the whole egg liquid and stir evenly at low speed.

4. Add the sieved cake powder in three times, and evenly scrape it with a scraper to make a smooth dough.

5. Add cranberries and stir well.

6. Spread oil paper on the biscuit mold, put the dough, set it and put it in the refrigerator1h.

7. Preheat the oven to 160 degrees for 5 ~ 10 minutes in advance. At the same time, take out the dough, soften it slightly at room temperature, slice it (6 ~ 7 mm, about the thickness of a chopstick), and put it in a baking tray covered with oil paper. Put the baking tray in the middle layer of the oven and bake at 160 degrees 15 minutes.

Tips:

(1) If you want to make cranberry biscuit milk more fragrant, you can use milk powder instead of 30 ~ 100 g low powder (it is best to adjust the sweetness with the original flavor). No dried cranberries can be replaced by raisins, but the taste is different.

(2) Butter can be softened until there is a hole in your finger. It must be remembered that it cannot be in the state of oil (it cannot be heated by naked flame/microwave oven). If it is cold in winter, it can be cut into small pieces and assisted by a hair dryer.

(3) Without biscuit mould, dough can also be put into oil paper/plastic wrap for manual shaping.

(4) When baking cookies for the first time, you can only put two pieces, try the temper of the oven, and verify the temperature and duration. Especially in the last 5 minutes, keep an eye on it to avoid burns. You can't tell whether the biscuit is ripe or not. You can gently push the biscuits with chopsticks, and the biscuits can move as a whole, indicating that they are ripe.

(5) Afraid that the bottom of the small oven is too heavily colored, you can put an empty baking tray under the baking tray to block some firepower.

(6) Cookies will swell during baking, so the slice spacing should be ensured (above 2cm). The freshly baked cookies are very soft. Don't pick it up. They will become brittle when cooled at room temperature. Sealed in time. They can be stored in the shade for 1~2 weeks.

(7) How to prepare too much dough and bake it at once needs to be sealed and frozen. Then the next time you use it, take it out and warm it a little, then slice it and bake it.

(8) Different kinds of baked biscuits and eggs will affect the taste. Egg yolk: crisp; Whole egg: crisp; Protein: Crispy and hard (you can try it with a small amount of ingredients)