Cause of oil cracking: \x0d\ Oil leakage is normal because the added butter is oily. \x0d\ Cracking is mainly due to the improper control of the proportion. Cracking of biscuits is due to adding too little butter or too much sifted flour. The butter to flour ratio can be adjusted. It is better to wait until the dough is just glued together and there is no leftover in the basin. \x0d\ It is also possible that cracks appear due to sawing back and forth when cutting. The correct method should be to cut it off with a sharp knife. \x0d\\x0d\The recipe for cranberry biscuits is: \x0d\ Low-gluten flour (115g), whole egg liquid (15ML), butter (75g), powdered sugar (60g), dried cranberries ( 35 grams)\x0d\ If you try it for the first time, you must have an electronic scale, and the chance of success will be greatly improved.