One: prepare the materials and chop the cranberries for later use.

2. Soften butter slices, add fine sugar and stir well.

3: Add 15ml egg liquid and mix well.

4. Pour in dried cranberries and stir well.

Five: Sieve the low-gluten flour for three times, stir it evenly and knead it into dough.

Six: Wrap the dough with plastic wrap, knead it into a cuboid with a width of about 6CM and a height of about 4CM by hand, and put it in the refrigerator until it becomes hard (about 1 hour).

Seven: spread tin foil on the baking tray, cut the frozen dough into thin slices with a knife and put it on the baking tray.

Eight: oven 160 degree preheating 10 minute, then put the biscuit into the preheated oven 160 degree baking for 20 minutes until the surface is slightly golden yellow.