1. When making cranberry biscuits, oil is produced when baking. This is because too much butter is added, which makes the biscuits too soft when making. This causes oil to appear and form a ball when baking. . 2. Ingredients: 500g low-gluten flour, 180g butter, 95g marshmallow powder, 2 eggs, 50g cranberries, a little matcha powder, a little pure milk.

3. Cut the cranberries into fine pieces first, so they are easier to knead into the dough. They are also easier to cut after freezing and will not deform easily.

4. Cut the butter into cubes with a knife and heat it over water to melt.

5. After the butter melts, pour in the powdered sugar and mix well.

6. Crack two eggs into the basin and mix well.

7. Pour in low flour, knead evenly, and divide the dough into 2 parts.

8. Pour half of the dough into half of the cranberries and knead evenly.

9. Add the other half of the flour to the matcha powder and knead it evenly. Add the matcha powder little by little. Add more or less according to your personal preference. Because there is more flour and less butter, the dough is dry and the matcha powder is not easy to knead evenly. This is You can add some pure milk and knead again. Add the milk little by little until the matcha powder is evenly kneaded. I added it three times before and after kneading. The milk should be added little by little. Don’t knead the dough too wet, otherwise it will be oily when baking. Bubbles.

10. After kneading the matcha powder, add the remaining half of the cranberries and continue kneading.

11. The two doughs are kneaded.

12. Wrap the dough with plastic wrap and use a mold to shape it! Place in the refrigerator for at least an hour.

13. After freezing, cut out even cookie sheets.

14. Place it flat on the baking grid, bake at 190 degrees for 20 minutes, and it is ready to be taken out of the oven.