250 grams of butter

Sugar powder 150g

Eggs 1

350 grams of low-gluten flour

Dried cranberries100g

-Steps-

1. All materials, butter softened.

2. Cut dried cranberries into small particles, or cut them according to your own preferences.

3. After the butter becomes soft, add all the powdered sugar and stir well (I think the amount of powdered sugar is sweet and can be reduced appropriately).

4. After stirring evenly, pour in half of the egg liquid (the egg liquid should be added twice, once, and the water and oil should be separated). Stir the egg mixture and butter evenly with an electric mixer. Don't send them away!

5. After stirring evenly, add the second egg liquid and stir evenly.

6. Stir well, add all the low-gluten flour and sieve.

7. Add chopped dried cranberries.

8. Stir well. At this time, it is not good to stir evenly with a scraper. Stir by hand! Mix them together!

9. After reconciliation, put the dough on oiled paper and prepare to put it into the mold for modeling.

10. Press the dough with a mold or shape it by hand without a mold.

1 1. After modeling, wrap it in oil paper and put it in the refrigerator for 2 hours.

12. Take out the slices after refrigeration for 2 hours. Preheat the oven.

13. spread oil paper on the baking tray, put the cut biscuit pieces into the baking tray, put them into the oven and put them in the middle of the oven. 170 degrees, fire up and down, 15 minutes. (The temperature of individual ovens is different, so be careful that you catch fire. )