These cookies have been made many times, using Jun's recipe, which is really practical, and the recipe amount is just enough for a baking dish. It is really tried and true, baby loves to eat. The texture of this night is really good

Materials

Main ingredient: cranberry 35g, 115g of low gluten flour, 75g of butter, 15ml of egg;

Accessories: 60g of powdered sugar

Cranberry biscuits

1

Weighing of ingredients

2

The refrigerator out of the hard, and can not wait to soften, I directly to the softening of the biscuits, and then the biscuits, and then the biscuits, and then the biscuits. If the dried cranberries are too big, cut them into smaller pieces, but don't chop them too finely

6

Mix well and then pour in the sifted low gluten flour and mix to form a dough. This is because you have just melted the butter. It's ok, just put it in the fridge for 5 minutes and it will come out dry

7

Put the dough into a plastic bag and shape it into a long strip with your hands, about 6cm in width and 4cm in height. Put it in the freezer for about 1 hour, let it freeze completely

8

Slice the frozen dough into 0.4cm slices

9

Arrange them on a baking sheet and bake them in the preheated oven at 165 degrees for 20 minutes

10

Baked! It's really delicious!

Tips

The butter should be softened, not melted, so it's easier to save time

The butter should be softened, not melted.