Light Cream Cranberry Cookies

Main Ingredients

Low Gluten Flour

300g

Butter

150g

Light Cream

150g

Sugar

60g

Substantiation

Condensed Milk

20g

Dried cranberries

40g

Dried blackcurrants

40g

Steps

1. Prepare the ingredients: soften the butter, sift the flour, wash and drain the dried fruits, and cut them into small pieces with a knife

2. Cream the butter with the sugar and beat it until it becomes fluffy

3. Add the condensed milk and the evaporated milk. Add the flour and mix with a spatula

5. Shape the dough by hand or put it in a square box and flatten the top. Remember: use plastic wrap or plastic bag on the box to lay underneath, I didn't lay mine and then broke the box before taking out the dough.

6. Freeze for an hour or so, take out and slice

7. Place on a baking sheet and bake at 200 degrees for 15 minutes, ok