Cranberry Crispy Bars

Overview

This cranberry crisp bar is so delicious, crispy, and the sour and sweet cranberries add a playful feel to the crisp bar. I have done this several times, and this time I finally had the patience to make her into a mini version. Her delicate appearance is very pleasing!

Tags

• baking
• cookies
• aluminum-free baking powder
• butter
• cake flour
• dried cranberries
• egg liquid
• fine sugar
• salt

Ingredients

Steps

1. 1 All materials are ready

   

2. 2 Dried cranberries chopped

   

3. 3 Beat the softened butter with an electric mixer until smooth, then add the fine sugar in three batches

   

4. 4 Beat until smooth. Just mix the sugar and butter. There is no need to beat it to change color or expand. Add the egg liquid into the butter paste in 3 batches. Mix thoroughly each time before pouring in the egg liquid

   

5. 5 Mix the egg liquid and butter paste thoroughly without separation of oil and water. The butter paste will expand slightly in volume and become slightly lighter in color

   

6. 6 Sift in the low-gluten flour and baking powder, stir evenly, do not stir in circles to prevent the flour from developing gluten

   

7. 7 When the butter and flour are fluffy, pour in the cranberries

   

8. 8 Mix well

   

9. 9 You can use your hands to knead it into a ball, don't knead it like dough

   

10. 10 Take a piece of plastic wrap, place the dough in the plastic wrap, and press it flat

    

11. 11 Take a baking sheet, put the dough and plastic wrap together, press it flat with your hands, and smooth the surface with a scraper; then refrigerate or freeze the dough to make the dough hard

    

12. 12 When the dough becomes hard, take it out and readjust the thickness with a rolling pin

    

13. 13 Use a sharp knife to cut off the uneven edges, and then divide them into pieces of the same size

    

14. 14 Cut into small strips of uniform width

    

15. 15 Place on a non-stick baking pan, leaving enough space

    

16. 16 Place in a preheated oven at 180 degrees, middle level, for about 15 minutes. Once the surface and edges turn golden brown, you can take it out of the oven. The time should be adjusted according to the size and thickness of the strips you cut. If the biscuit strips are not put into the oven at the same time, you can put them in the refrigerator to refrigerate and take them out before putting them in the oven

    

17. 17 After cooling on the rack, seal in the can and store

    

18. 18 Small and crispy cranberry cookie bars, really delicious