1. Bake the biscuits in the air fryer for about 10 minutes.

2. Ingredients: 200 grams of unsalted butter, 100 grams of powdered sugar (or white sugar), 350 grams of low-gluten flour, one egg, and 100 grams of dried cranberries.

3. Soften the butter at room temperature until the hole can be easily pressed with your fingers. This step is time-consuming. It is recommended that you soften or cut into small pieces in advance and chop the dried cranberries in advance for later use.

4. Stir the butter and powdered sugar evenly until all the sugar melts.

5. Beat the whole egg liquid and add it to the butter paste in two batches. When adding the egg liquid for the second time, make sure that the first time is stirred evenly and the egg liquid has been absorbed.

6. Sift the flour and add it to the butter paste.

7. Add dried cranberries to the flour batter.

8. Shape the flour paste into a rectangle (you can use a mold, or you can put it in oil paper or a plastic bag and shape it manually). Place in the refrigerator for two hours (or freeze for 1 hour). Slice and place in air fryer. If you like light color, bake it at 160 degrees for 10 minutes. If you like caramel color, bake it at 170 degrees for 10 minutes. Bake it and eat it right away.

9. The performance of each fryer is different. To prevent scorching, you can open the frying basket at any time to check, and stop when the frying is done to your liking.