Chop the dried cranberries first.

First, soften the butter, slice it in a basin, and let the temperature melt to the point where you can gently press the fingerprint with your finger. If I have no patience, I will slice it in a fresh-keeping bag and roll it thin with a rolling pin to accelerate melting.

Then put it on a plate and stir it repeatedly with a scraper until it is smooth.

Add sugar to butter and stir well.

Stir the butter at low speed until the color becomes lighter, fluffy and bigger.

Add one third of the egg liquid to the formula, immediately stir it evenly with an egg beater, then add the rest of the egg liquid, and add it in three times.

After adding the egg liquid for three times, continue to hair until it is white and fluffy like a feather.

Add the sieved low-gluten flour, and cut and mix evenly.

Then add chopped dried cranberries and stir well.

Next, spread plastic wrap on the table. If you want the square biscuit to look good, you can buy such a mold, which is very convenient, easy to use and easy to clean.

But I prefer the round one. I think it's cuter. Put the cranberry dough on the plastic wrap, shape it, wrap it like a candy, and freeze it in the refrigerator 1 hour.

Preheat 170 degrees, there are too many things in the middle-level stereo hot air refrigerator. It's really ugly. Cut it into 0.8 cm thick with a knife and put it in a baking tray. It's easier to cut once with a wet towel.

This ugly shape is acceptable. Now put it in the oven for 20 minutes.

Immediately after baking, transfer to the grill, scald carefully, cool and seal 1 week.