Butter 80g

Low gluten flour 120g

Sugar powder 35g

Whole egg liquid 15ml

Dried cranberries 38g

How to make low-sugar cranberry cookies?

Prepare all the materials. (Dried cranberries are cut into small pieces with scissors)

Preheat the oven for 2 minutes, 125 degrees (I use Changdi CKF-25BSN, which is about 40 degrees higher than the general recipe, and Junfang is 165 degrees, please adjust the temperature according to your own oven characteristics), and fire the middle layer for 20 minutes. It's the last 2 minutes. Turn up the temperature and color.

The butter softens at room temperature and is stirred into a paste with an eggbeater.

Add the powdered sugar and stir until the butter is well mixed and light yellow.

Add the whole egg liquid and stir until fully mixed.

Add dried cranberries and stir well.

Sift in the low-gluten flour and stir well with a scraper.

Mud the mixed biscuits into strips with a cross section of 4*6cm, wrap them in fresh-keeping bags and put them in the refrigerator for freezing 1 hour. Junzhi's prescription is made of plastic wrap. I think the plastic wrap is too thin to be reshaped. I suggest cutting the plastic wrap open for use.

1 hour, take out the biscuit strips and cut them into 0.7cm wide biscuits.

Spread oil paper on the baking tray and arrange the biscuit pieces evenly. (There are gaps between biscuit pieces to prevent adhesion after expansion during baking.)