Low-oil cranberry cookies

Overview

This is a low oil cranberry cookie. Why is it called low oil? Because its butter content is much lower than ordinary biscuits, but it still tastes crunchy, but it is more healthy.

Tags

• baking
• cookies
• butter
• cranberry
• egg
• low gluten flour
• sugar
• salt

Ingredients

Steps

1. 1 Soften butter at room temperature and stir until pale.

   

2. 2 Add powdered sugar in three batches and mix well.

   

3. 3 Add eggs and beat until completely combined with butter.

   

4. 4 Add salt. Continue to stir evenly.

   

5. 5 Sift in cake flour. Cut into butter in irregular patterns.

   

6. 6 Add the cranberries and use your hands to spread the dough evenly.

   

7. 7 Place the dough on plastic wrap, shape it with your hands, and place it in the refrigerator for an hour.

   

8. 8 Cut into 0.5 cm thick with a knife and place on a plate.

   

9. 9 Enable the baking/hot air mode, preheat the oven at 180 degrees and 160 degrees, bake for 20 minutes, then simmer for 10 minutes, and take it out of the oven.