Cranberry Cookies
Cranberry Cookies
Story
Cranberry cookies are a beloved homemade baked good in Chinese households, featuring a crisp, buttery base dotted with tart dried cranberries that add a bright, fruity pop to every bite. Often served with afternoon tea or packed as a sweet snack for outings and family gatherings, they are a simple yet comforting treat for all ages.
Ingredients
low-gluten flour
230g
beaten egg
15ML
butter
150g
powdered sugar
80g
dried cranberries
70g
Instructions
1
Prepare Ingredients
Prepare ingredients: 230g low-gluten flour, 15ml beaten egg, 150g butter, 80g powdered sugar, 70g dried cranberries.
2
Mix Butter and Powdered Sugar
Soften the butter first, then add powdered sugar and mix until well combined. No need to whip the mixture.
3
Add Beaten Egg
Add the beaten egg and mix until evenly combined.
4
Add Dried Cranberries
Pour in the dried cranberries. If the cranberries are large, chop them into small pieces first (do not chop them too finely).
5
Add Low-Gluten Flour
Pour in the low-gluten flour and mix until a uniform dough forms.
6
Shape and Freeze the Dough
Use your hands to shape the dough into a cylinder with a diameter of about 4cm, then place it in the freezer to freeze until hard (this takes about 1 hour; note that this is freezing, not refrigerating). Once the cylinder of dough is completely frozen, cut it into slices about 0.7cm thick with a knife.
7
Bake the Slices
Place the cut slices into a baking tray, then put the tray into the preheated oven to bake. Oven settings: 165°C, middle rack, bake for about 20 minutes until the surface is lightly golden brown.
