Cranberry biscuit

material

230 grams of low-gluten flour

70g dried cranberries.

Proper amount of salt

Butter150g

Egg liquid 1

Sugar powder 1 10g

working methods

1. Soften butter at room temperature and add powdered sugar.

2. Beat with an egg beater until the volume becomes fluffy.

3. Add the egg liquid several times and stir well.

4. Sift the flour into the butter paste for several times and stir it evenly with a rubber scraper.

5. Add dried cranberries and stir evenly with a rubber scraper.

6. Wrap the dough with plastic wrap.

7. Knead the paper box into a rectangular strip and put it in the refrigerator until it becomes hard.

8. Take out the hardened dough and cut it into 5mm slices with a knife.

9, neatly placed on the baking tray, pay attention to the biscuits to leave a gap.

10. Preheat the oven to 180 degrees, lower it to 170 degrees, and bake the middle layer for about 15 minutes.

material

Butter 1 20g, low-gluten flour150g, one egg, sugar 30g, powdered sugar 40g, whipped cream15ml, milk powder18g, salt1g.

working methods

1. Soften the butter, add powdered sugar, granulated sugar and salt several times, and beat it into fluffy shape.

2. Add the egg mixture and whipped cream several times and mix well.

3. Add low-gluten flour and milk powder and mix well.

4. Put it in a paper bag and extrude the flower shape.

5. Put it in a preheated oven 180 degrees 15 minutes.

skill

1, butter is too hard in winter, you can heat it first, press it with your hand and feel soft before sending it away.

2, the dough can not be too soft, otherwise there will be no flower shape.