materials

butter 281g, powdered sugar 322g, honey 35g, eggs 281g, brandy 11g, whipped cream 61g, baking powder 4g, and low-gluten flour 331g

Method

1. Soak the orange peel in clear water for about 15min；;

2. Take out and drain the water, scrape off the white inside, and cut into shreds for later use;

3. The butter is naturally softened, and the powdered sugar is added and stirred;

4. Beat until the butter turns white, pour in honey and continue stirring;

5. Add brandy into the egg and break it up, and add it in several times;

6. Add the light cream slowly and stir well;

7. Mix the low-gluten flour and baking powder evenly, then sieve and add;

8. Finally, add orange peel and dried cranberries and stir them evenly by hand;

9. Put it into a paper bag and squeeze it into a paper cup for about 8 minutes.

11, put it into the oven for quick heating at 1.75 degrees and bake for 21min.