There was some dried cranberry in the house, so I started looking for cranberry biscuits. Seeing the version of Jun (http://blog.sina.cn/dpool/blog/s/blog_4a5089ff0100avgm.html) feels simple and healthy, can smell the fragrance across the screen of the mobile phone, so I fumbled to do it myself~ Low-gluten flour - only purpose flour; there is no kitchen electronic scale - only the measuring cups/spoons of different sizes, check the half-day unit conversion on the Internet, make some adjustments on the basis of Jun, share it with Only people who have simple baking equipment~
All ingredients ~>> blended with 'low-gluten flour': take 2 tablespoons out of 1 cup of medium-gluten flour, then mix 2 tablespoons of cornstarch into the remaining medium-gluten flour >> cranberry dry preparation 1 cup of cranberry, only half a cup at the end, can be added according to personal preference
Add butter to the butter and soften it to room temperature. Stir well.
Beat the eggs well, add the egg mixture to the mixture of butter and sugar, and mix well.
Add cranberry, then sieve into the flour and mix well
Knead the dough into strips by hand, wrap them in plastic wrap and freeze them in the refrigerator for 1 hour.
Take out the frozen dough and cut it into slices of the same width (I cut about 0.5cm) and then bake it in the oven for 350 minutes (slightly golden brown on all sides)
After taking it out of the oven and letting it cool, you can enjoy it~
>Cranberry dry, if it is too large, it needs to be slightly chopped, otherwise it is not easy to cut when cutting the dough, resulting in the deformation of the cut dough> Sugar powder vs. Sugar powder version of the powder is used in sugar powder, I only have sugar in my house, so I crushed it a little bit and took it with butter. I personally think that the sugar will definitely be in the process of baking, so just stir it evenly~