Food preparation

340g of unsalted butter, 270g of powdered sugar, 265g of common flour, 265g of low-gluten flour, 2 eggs and dried cranberries180g.

manufacturing method

1. Soften the butter at room temperature until you can easily poke a hole in the butter with your fingers.

2. Pour in the powdered sugar and mix well with the butter until the powdered sugar is out of sight.

3. Pour the egg liquid into the mixture of butter and powdered sugar twice, and stir evenly with an electric stirrer at low speed.

4. Sieve the low-gluten flour, add it into the mixture and stir well.

5. Chop the dried cranberries, add them into the mixture of the previous step, and continue to stir evenly until the powder is unclear and the scraper is not evenly stirred. You can rub them by hand until the powder is even.

6. Set it in a grinding tool, put it in the refrigerator for 2 hours, and then take it out.

7. Slice the dough evenly and put it on the baking tray.

8. Preheat the oven 170 degrees, bake it 15 minutes, and take it out!