Oatmeal Cranberry Shortbread

Overview

When baking, you often have egg whites or egg yolks left over. What to do with the remaining egg whites? Bake a thin, crispy oatmeal cookie as a snack without any burden. Add cranberries for a sweet and sour taste.

Tags

• baking
• children
• cookies
• afternoon tea
• dinner with friends
• baking soda powder
• butter
• cake flour
• dried cranberries
• egg white
• oatmeal
• fine sugar

Ingredients

Steps

1. 1 Prepare ingredients, cut dried cranberries into pieces

   

2. 2 Mix egg white and oatmeal evenly

   

3. 3 Stir the butter and fine sugar evenly with egg beaters. No need to beat. Sift in the low-gluten flour and soda powder and stir slightly with a spatula

   

4. 4 Add chopped dried cranberries

   

5. 5 Add the mixed oatmeal egg white

   

6. 6 Use a spatula to mix the ingredients evenly

   

7. 7 Take about 12 grams of dough and roll it into a round shape, flatten it on the baking sheet, the thinner the better

   

8. 8 Put it in a preheated oven at 160 degrees for about 20 minutes, take it out and let it cool on the grill; when cool, store it in a sealed box.