Cranberry Cookies

Cranberries cut, but do not fry too broken Oh, too broken to eat when you can not eat the flavor of cranberries

Step 2

Cranberry Cookies

Cranberry Cookies

Butter soften and add sugar stirring to melt, the whole egg beaten

Step 3

Sugar melt add whole egg mixture, stirring to incorporate

Step 3

Sugar melt add whole egg mixture

Step 4

Cranberry Cookies

After the sugar is melted, add the whole egg mixture and stir to incorporate

Step 4

Add the chopped cranberries and mix well

Step 5

Sift in the low-gluten flour and mix well, and then refrigerate for 30 minutes

Step 6

After refrigerating, take it out of the refrigerator and shape it into a 3-cm wide Step 7

Place a plate with a plastic wrap, put the shaped flour strips on it, and put it into the freezer for 1 hour to harden and set the shape of the dough

Step 8

Take out the hardened flour strips and cut them into thin slices of about 0.4cm thickness, and preheat the oven at 150 degrees Celsius

Step 9

Sheets of the cut cakes should be placed on the parchment paper lined baking sheet. Bake on a parchment paper-lined baking sheet, keeping a distance between the biscuits, as the cookies will expand during the baking process

Step 10

Bake in preheated oven at 150 degrees Celsius on the top burner and 130 degrees Celsius on the bottom burner for 18 minutes

Step 11

Bake the cookies and don't take them out of the oven right away, but allow them to simmer and cool naturally

Cooking Tips

The temperature is for reference only, so please follow your own instructions. Time is for reference only, according to the temperament of your own oven control