Classic crispy Cranberry biscuits

Published Oct 30, 2021 at 04:07am ET

Its a simple, delicious biscuit. It doesnt have to be squeezed like a cookie or rolled like a die biscuit. Its great for people like me who are too busy and need to save time. Often I will do more refrigeration at one time. When needed, I can slice it into the oven with a little softening, which is simple and easy. So I marked a little more material, my 30L oven can bake to four dishes!

Food Material List

1 Low-gluten flour 500g
2 Powdered sugar 200g
3 butter 250g
4 cranberry 150g
5 Egg 2

Operational steps

1 Prepare materials.
2 Cranberries are dried and chopped.
3 Soften butter at room temperature and add sugar powder. Softening slower in winter can be slightly waterproof or microwave oven low-temperature heating for a moment, do not completely melt oh!
4 Butter is fluffy in volume and white in color.
5 First add an egg, beat butter and eggs in an egg beater until they are fully blended, and then add the next egg.
6 After beating the eggs, add the dried cranberries.
7 Then add low-gluten flour.
8 Mix it well with hand or scraper.
9 Then take some out and knead a little tightly, and begin to plastic.
10 Cuboids are all right, put them in the refrigerator for half an hour.
11 When frozen slightly harder, take out the slices and cut them into slices about 0.5 cm thick.
12 Leave some space between each piece of the baking tray so that the baking process does not stick together. Heat the oven at 175 degrees for 20 minutes. (Its better to look after the baking process by yourself, turn the biscuits in the middle of the baking process to make them more evenly colored and avoid scorching.)
13 The fragrant Cranberry biscuits are out of the oven. Because this recipe is used to dispel butter, the taste will be more crisp.

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