80 grams of unsalted butter

Sugar powder 40g

Salt 1 g

Whole egg liquid 20g

Cream 15g

50 grams of cranberries

Low-gluten flour130g

Practice steps

1. Prepare all the materials and soften the butter at room temperature in advance.

2. After the butter is softened, add powdered sugar and salt and press evenly with a scraper.

3. Add the egg liquid and beat well with an egg beater.

4. Add whipped cream and beat well with an egg beater.

5. Add chopped dried cranberries and stir well. Sift in low-gluten flour and mix well until there is no dry powder.

6. Sieve in low-gluten flour and press evenly with a scraper. Stir until there is no dry powder.

7. Put the mixed dough into plastic wrap, press it into strips with a U-shaped mold, and freeze it in the refrigerator for about 1 hour.

8. Take out the frozen dough, heat it properly and cut it into pieces about 0.3CM thick.

9, the oven is padded with oiled paper, and the biscuits are separated at a certain distance.

10, COUSS air oven, preheat to 180 degrees in advance, put the baking tray in the middle layer and bake for about 15 minutes.

1 1. After baking, take the cookies out of the oven and put them in a net rack for cooling.

12 with a cup of tea.

13, warm afternoon tea is coming.