Ingredients

115 grams of low-gluten flour

1 tablespoon egg liquid (beaten whole eggs) (15ml)

75 grams of butter

60 grams of powdered sugar

35 grams of dried cranberries

How to make cranberry biscuits

1.

After the butter is softened, add powdered sugar and stir evenly. No need to send it off.

2.

Add 1 tablespoon of egg liquid and stir evenly.

3.

Pour in dried cranberries. If the dried cranberries are larger, they need to be chopped first (don’t chop them too finely).

4.

Pour in low-gluten flour

5.

Stir evenly to form a dough. Use your hands to shape the dough into a rectangle about 6cm wide and 4cm high. Place it in the refrigerator and freeze until hard (it will take about 1 hour, this is freezing not refrigeration).

6.

Cut the frozen rectangular dough into slices about 0.7cm thick with a knife. After cutting, place on the baking sheet and bake in the preheated oven.

How to make cranberry biscuits video

Tips

1. This is a very simple biscuit to make. It does not require whipping butter or the amount of eggs. It's small, so you don't have to worry about eggs and butter not being completely emulsified, and the success rate is high.

2. Dried cranberries can be purchased in imported supermarkets.

3. Dried cranberries can also be replaced with other dried fruits, such as raisins, dried cherries, etc.