American almond slices 20g (can be baked or not).
Manyuemei 50g
-Steps-
1. 1. Melt butter and sugar. Put 200 grams of butter and sugar in a pot and melt in water. Sugar and oil are immiscible, so when they melt, they will be layered, with oil floating on top and sugar sinking below. Divide him into two parts, stir before dividing, or divide him into a basin of oil and a basin of sugar. I've made cookies so many times, and I've only tried to distribute butter once, and I found no difference ~
2.2. Break the eggs and divide the comments into two pots of butter and sugar.
3.3. Put cranberries and almond slices into the pot respectively. At this time, you can also put matcha powder to see if you like matcha cranberries or matcha almond biscuits. I made my own matcha cranberries.
4. Sift in150g low-gluten flour respectively. Stir well with a scraper. The water absorption of low gluten powder is different. Someone may add 150g, which is not enough. The mixed state shall prevail. If it is not compacted, it will be loose. If it is compacted, it is a complete piece.
The mixed dough is a little loose, but it can be pressed with a scraper and pressed into a biscuit mold. Press it firmly, without holes in the middle. Of course, put it in a fresh-keeping bag first, and then put it in a biscuit mold for shaping.
6. Slice, preheat in oven 150℃ for 5 minutes, and bake. My family has a little temper. Others use 175 degrees, but mine can't. 160 degrees is the most suitable temperature.
7. 160 bake for 25 minutes. Take it out of the oven at once and let it cool. Crispy and delicious. Because the road was a little wandering, I forgot to stir when dividing the oil, which caused the taste of matcha to be not sweet enough. Sugar is added in the middle, and there is a depression in which white sugar particles melt. This method is lazy and amateur. Experts and nitpickers, please act.