Can cranberry cookies be replaced with raisins
Yes, but the raisins are too dry and need to be soaked in rum before they can be used. You can use raisins or dried cherries instead of da...but you need to soak them in rum or water first to soften them...otherwise they will pop the belly.
Cranberry cookies
Ingredients: 115g low refined flour, 75g butter, 15ml half to one egg, 45g-50g powdered sugar, 35g dried cranberries.
Method
1, soften the butter at room temperature to the point that the hand will be pressed will be collapsed basically on the can, with the whisk a little whisking evenly, add the sugar to continue to whisking! The first thing you need to do is to add the sugar and continue whipping for a minute or so.
2, add the egg to continue to beat.
3, chopped dried cranberries, add the above whipped mixture, sift in the flour, mix well with a spatula.
4, dough wrapped in greaseproof paper, make a rectangle, and put it into the freezer to freeze hard.
5. After freezing, take out the dough and cut it into 0.4cm slices.
6, the following is to arrange the plate, after the arrangement to send into the oven. Be sure to pay attention to the spacing between the cookies and cookies, not too close, otherwise the cookie expansion will stick together. 180 degrees preheating 5 minutes, bake 20 minutes. As each oven is different, the temperature and time must be grasped by yourself.
Cranberry cookies production steps
1, 75g of butter in a glass bowl into the hot water to soften, add 40 grams of granulated sugar, mix well.
2, open the egg, pour in the whole egg, mix well.
3, a handful of cranberries, chopped and poured.
4, add 115 grams of flour, stir into dough.
5, kneaded into a rectangular shape, put into the refrigerator for more than 1 hour.
6: Cut the frozen dough into thin slices and place them in a baking tray lined with tinfoil.
7, preheat the oven, double-sided 170 degrees medium, bake for 20 minutes.
Cranberry cookies can not use butter
Ingredients: 15ml egg wash, 165g low gluten flour, 60g butter, 15ml-20ml lemon juice, 75g powdered sugar, 30g dried cranberries
Method:
Melt butter at room temperature and then use a spatula to mix until smooth and do not need to whip, add the powdered sugar and mix well. Add the powdered sugar and mix well, add the egg mixture and mix well and then add the cranberries. Sift the flour sieve into the gluten flour and mix into a dough, use plastic wrap to assist in speaking the dough pressure shaped, put into the refrigerator for half an hour, cut in proportion. Preheat oven to 180 degrees Celsius, bake at 180 degrees Celsius for 15 minutes, turn off the lower heat if you want to bake a little more charred, and bake at the upper heat for another 5 minutes
Tips:
1. Add butter to make the cookies more fluffy and crunchy, but many people can't accept the smell of butter, the recipe is to reduce the amount of butter and increase the amount of low-gluten flour, if it's still too much butter, you can add more low-flour flour and flour in proportion to the amount of butter. The first thing you can do is to increase the amount of low-flour flour and decrease the amount of butter, and the cookies will be relatively hard and crispy
2. The temperature of each oven is different, so keep a close eye on the cookies after they have been baked for 10 minutes, and then take your time to get the temperature right.