Main ingredients: 115g of low gluten flour, 35g of dried cranberries, 15ml of egg.

Supplementary ingredients: 75g butter, 60g granulated sugar.

Steps:

1, prepare all ingredients, slice butter in advance, soften at room temperature for 10-20 minutes, do not over soften.

2, cranberries chopped.

3. Mash the butter, add granulated sugar and egg mixture and mix well.

4, pour in the flour and mix well, pour in the cranberries and mix well to make a dough.

5: Lay the plastic wrap on a flat surface, pour the dough on top, lift up the sides of the wrap, and shape the dough into a rectangle 5 centimeters in width and 5 centimeters in height with your hands across the wrap.

6. Place the dough in the freezer for 1 hour, remove from the freezer, remove the plastic wrap, and slice the dough into 0.7 cm thick slices, while turning on the oven to preheat at 170 degrees.

7, evenly arranged in a carefully paved baking tray, 170 degrees bake for about 20 minutes, the surface is slightly yellow can be, just out of the oven when the cookies a little soft is normal, cool for a while on the crisp.