The reason why the surface of cranberry sliced cookies is not smooth after baking is because the dough is soft when slicing, which makes it difficult to cut out a smooth cut surface.

The solution: Chill the dough in the refrigerator before slicing until the surface is slightly hardened and then cut, so that it is easier to cut smooth cuts.

How to make cranberry slice cookies:

Materials: 135g of low gluten flour, 35g of dried cranberries, 75g of butter, 60g of granulated sugar, 15ml of egg wash

Steps:

1.

2. Soften the butter slices, add granulated sugar and mix well.

3. Add 15ml of egg, mix well.

4. Pour in dried cranberries and mix well.

5. Sift in the low gluten flour in 3 more batches, mix well and knead into a dough.

6. Wrap the dough in plastic wrap and shape with your hands into a rectangle about 6cm wide and 4cm high, and place in the freezer until hard

(about 1 hour).

7. Line a baking sheet with tinfoil, slice the frozen dough with a knife, and arrange it on the baking sheet.

8. Preheat the oven at 160 degrees for ten minutes, then put the cookies into the preheated oven, 160 degrees middle layer, bake for 20 minutes, until the surface is slightly golden brown.