Cranberry biscuits are rich in vitamin C, which makes the skin beautiful and healthy. With low-gluten flour as the main material, with cranberries, milk powder and eggs, the aroma is overflowing. Cranberry biscuit, one of the common biscuits, required quantity: 16. Ingredients: low-gluten flour 1 15g, whole egg liquid 15ML, 75g butter, 60g powdered sugar and 35g dried cranberries. Baking: 165 degrees, middle layer, 20 minutes.

1. When the butter becomes soft, add powdered sugar and mix well, without sending it away.

2. Add the egg mixture and stir well.

3. Pour in chopped dried cranberries.

4. Pour in low-gluten flour, stir well and knead into dough.

5. Knead the dough into a cuboid or square by hand and put it in the refrigerator for 40 minutes.

6. Cut the frozen dough into small pieces with a knife.

7. After cutting, put it in a baking tray and bake it in a preheated oven until the surface is slightly golden yellow.

8. Soak dried cranberries in rum and drain for later use.

9. Soften the butter at room temperature, add sugar and stir, and add the egg mixture for three times and stir evenly.

10, add low-flour and milk powder, grab into balls, and then add cranberries to grab.

1 1, divide the dough into 15g balls, round and flatten them, and discharge them into a baking tray.

Preheat the oven at 12 and 160 degrees, and bake the upper layer for 22 minutes.