Handmade cranberry biscuits

Steps:

1, Preparation: butter 75g (butter must be softened in place), 118g of gluten flour, 30g of powdered sugar (powdered sugar can be less), 15g of egg wash (egg wash filtered in advance to standby), 35g of cranberries (cranberries cut into smaller pieces).

2, the bowl into the softened butter 75g, then add 30g of powdered sugar, mix well, add 15g of egg wash, mix well, then add 35g of cranberries, mix well, and finally sifted into 118g of gluten-free flour, sifted in 2 times, mixing until there is no dry powder to form a ball.

3. Roll out the dough on greaseproof paper, put it in the freezer for about 50 minutes, then press the dough into a mold and put it on a baking sheet.

4, the upper and lower heat of the oven 165 degrees 15 minutes (oven temperature are different can be adjusted, pay attention to their own degree of color) texture fluffy, creamy full of cranberry cookies on it.