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  1

  Soften the butter until it can be pressed with your fingers. Add the powdered sugar and beat with an electric egg beater. Then add the egg liquid in three batches and beat with an electric egg beater until the butter is thicker. Slightly enlarged and turned into a whitish cream, sift in the cake flour.

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  2

  Use a spatula to mix the low-gluten flour and butter evenly (because the amount of butter in this recipe is not very large, so this step requires patience. First use a spatula to fully mix the butter and flour into granules, and then Knead the butter bits together little by little with your hands.

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  3

  Wash and chop dried cranberries and mix into the dough.

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  4

  Put the dough into plastic wrap and organize it into a rectangular shape as shown in the picture. Put it in the refrigerator and freeze it for about an hour until the dough becomes hard.

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  5

  Take out the hardened dough, tear off the plastic wrap, cut it into cookie sheets as shown, and place it on a baking sheet. Bake in the oven at 160 to 170 degrees for 15 to 20 minutes, until the surface of the biscuits is slightly golden.

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  6

  It will become very crispy after taking it out and letting it cool.

Tips

The baking temperature and duration can be adjusted according to your oven.