Cranberry Cookie
Made slight adjustments to Junzhi's recipe. Forgive me for my light taste preference; the cranberries really enhance the flavor. The originally plain and dull butter cookies became tangy and sweet, and it's truly delightful when biting into the cranberries!
Ingredients
Steps
Chop the cranberries into small pieces and set aside. If they are too large, it might affect slicing the dough after freezing.
Cut the fermented butter into cubes and soften.
Mix it evenly to this consistency and set aside.
Sift in the icing sugar. It's better to sift it as icing sugar can clump. Mix well. For a crumblier texture, mix longer until the butter becomes fluffy and pale.
Add the egg liquid and mix well.
Sift in the low-gluten flour. At this point, abandon the mixer and use a spatula. Press and fold the mixture, ensuring no dry flour is left at the bottom.
Mix to this state, where there is still some dry flour, then add the cranberries.
Mix everything evenly, and it's ready.
Pour it onto cling film and get ready to shape it.
Like this, grab both ends of the cling film, press and shape the dough. Press all four sides so there is no dry flour, and it won't stick to your hands.
Tada! The shaping tool is here. Shape it into a rectangular strip, then freeze for 30-60 minutes. If frozen too long, it becomes too hard and rough when cut; if too soft, it deforms.
While waiting, clean up and wash the utensils. Slice the dough! Approximately 5-7mm. Avoid uneven thickness to ensure even baking times. Arrange them neatly on the tray!
Bake at 165°C bottom heat and 170°C top heat for roughly 18 minutes, or until the edges and bottom have browned. If you prefer crunchier cookies, bake for 2 more minutes! Let cool completely on a rack, and store in an airtight container.