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INGREDIENTS

115g Low gluten flour
35g Cranberry dried
75g butter 
60g sugar powder
15ml eggs 


DIRECTIONS

1. Soften butter at room temperature and gently press the pit with your finger.
2. Mix the sugar powder evenly and do not need to be beaten.
3. Add 1 tablespoon of whole egg liquid and stir well.
4. Pour in the dried cranberries (slice the big ones first) and pour in the low-gluten flour.
5. Mix well with a scraper to form dough (no dry flour can be seen)
6. Fill the strip with your hand, freeze in the refrigerator freezer for an hour until it freezes hard, and cut into slices about 0.7 cm thick.
7. Cut the biscuits into the baking pan and put them in the middle of the preheated oven. Fire up and down 152 degrees, about 20 minutes, and the surface is slightly golden.

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