Cranberry Shortbread

Overview

It has sour and sweet cranberries, fragrant sunflower seeds, and a crispy texture inside; it has a cookie-like taste bud experience in the mouth, with a hint of sour and sweet, and a fragrant but not greasy aftertaste; it turns out that such simple ingredients can be baked into such a delicious snack. You will really fall in love with this shortbread with a crispy texture as soon as you take one bite. This recipe can make 30 cranberry puff pastry.

Tags

• baking
• dessert
• afternoon tea
• snacks
• students
• all-purpose flour
• corn oil
• dried cranberries
• egg
• lead-free baking powder
• sunflower seeds
• baking soda
• fine sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: 150g all-purpose flour, 110ml corn oil, 80g fine sugar, 1.5g salt, 24g eggs, 11g milk powder, 1g baking soda, 2g lead-free baking powder, 60g sunflower seeds, 80g dried cranberries.

   

2. 2 Mix 110g corn oil, 80g caster sugar, 1.5g salt, 1g baking soda, and 2g lead-free baking powder into a container.

   

3. 3 Mix until emulsified and enter the picture~

   

4. 4 At this time, preheat the oven to 180 degrees.

   

5. 5 Add 11g of milk powder and stir evenly until everything is mixed.

   

6. 6 Sift in 150g of all-purpose flour.

   

7. 7 Use a rubber spatula to cut and mix evenly into a smooth dough. Place in a container covered with plastic wrap to rest for 30 minutes. After resting, add sunflower seeds and mix well.

   

8. 8 Take out the relaxed dough, divide it into small pieces of 20g each, roll the dough into a round shape, stick cranberries on the surface, and put it into a non-stick baking pan.

   

9. 9 After shaping, you can put it into the preheated oven for baking

   

10. 10 Heat at 180 degrees for fifteen minutes, until the surface turns golden.

    

11. 11 It’s out of the oven, cranberry shortcake~

    

12. 12 I like the crispy texture and the sweet and sour taste in the mouth.