Ingredients: low-gluten flour (1 15g), whole egg liquid (15ML), butter (75g).
Seasoning: powdered sugar (60g), dried cranberries (35g).
Kitchenware: egg beater, electric oven.
Steps:
1 reference materials.
2 After the butter is softened, add powdered sugar and mix well, without sending it away.
3 Add 1 spoon of chicken egg liquid and mix well.
4 Pour in chopped dried cranberries.
5 Stir cranberries and butter evenly.
6 Pour in the low powder and mix well.
7 Knead dough by hand.
8 Knead the dough into a cuboid with a width of about 6CM and a height of about 4CM by hand, and put it in the refrigerator until it becomes hard (about 1 hour).
9 Frozen rectangular dough is cut into pieces about 0.7CM thick with a knife.
10 cut, put in a baking tray, put in a preheated oven, 165 degrees, middle layer, about 20 minutes, until the surface is slightly golden yellow. Do it.