Ingredients: The prepared ingredients are: 75g butter, low-gluten flour115g, 34g cranberry, 60g powdered sugar and egg liquid15g.

Steps:

1. Chop cranberries, break eggs into egg liquid, and take15g egg liquid for later use.

2. Soften the butter at room temperature, then beat it with an egg beater until the volume is fluffy. Add the egg liquid in several times, beat it evenly at low speed, add the powdered sugar, and sift in the low-gluten flour after mixing well. After mixing well with a scraper, add the dried cranberries, and mix well until there is no dry powder. Don't stir too much, which will make the flour gluten and cookies not crisp.

3. The biscuit mold was not found, so it was simply shaped by hand, and the shape was a little ugly, which did not affect the taste at all. Those with biscuit molds can be molded with biscuit molds, which has the advantage that each biscuit can be the same size. Then put the shaped dough in the refrigerator for about 2 hours. The purpose of this is to make the dough hard and cut into pieces better.

4. After the refrigerator is taken out, cut into pieces with a thickness of about 0.5cm and put them in a baking tray, leaving a certain gap for each cookie to avoid sticking together during baking expansion.

5. Preheat the oven at 170 degrees in advance, fire it up and down, and bake it for 20 minutes. Everyone's oven is different. Adjust the temperature and time according to the thickness of biscuits and the temperature of the oven.

After the oven is completely cooled, it can be sealed and preserved. Take a bite, the taste is crisp and delicious.

Tips:

1. When adding flour, just mix until there is no dry powder. Don't stir too much, which will cause the flour to stiffen and the cookies will not be crisp.

2. Dough should be refrigerated in the refrigerator, which is more convenient to cut.