Cranberry cookies that are so crispy that they will scum off, sour and sweet are very delicious!

又酥又脆到會掉渣的蔓越莓曲奇餅乾，酸酸甜甜非常好吃！

♦️Ingredients 材料: Soften Butter 軟化牛油 70g Icing Sugar 糖粉 70g Eggs 雞蛋 1 pcs Low Gluten Flour 低筋麵粉 230g Cranberry 蔓越莓 150g

做法： 1. 蔓越莓切碎。 2. 室溫軟化的牛油，倒入盆中。 3. 倒入糖粉。用打蛋器低速打發均勻。 4. 金蛋液分兩次加入打發均勻即可。用刮刀稍微拌勻。 5. 篩入低筋麵粉，將切碎的蔓越莓藉助刮刀拌勻。 6. 麵糰放在油紙上，整理成長條形。包上油紙，放入冰箱冷凍一小時。 7. 冷凍好後取出切厚片，烤箱165°C上下火預熱。 8. 把餅乾放在鋪有油子的烤盤上。餅乾之間要有間隙膨脹哦。 9. 放入烤箱中層165°C上下火烤20分鐘。 10. 烤好取出晾涼，放在密封罐里保存。

Procedure: 1. Finely chop the cranberries. 2. Pour the soften butter at room temperature into a basin. 3. Pour in icing sugar. Whisk evenly at low speed with a whisk. 4. Add the egg liquid in two times and mix it evenly. Mix slightly with a spatula. 5. Sift in low-gluten flour, and mix the chopped cranberries with a spatula. 6. Place the dough on baking paper and form it into long shape. Wrap it with greased paper and store in the refrigerator for one hour. 7. After freezing, take out and cut into thick slices, and preheat the oven at 165°C. 8. Place the biscuits on a baking tray lined with baking paper. There must be gaps between the biscuits to expand. 9. Put it in the middle of the oven and bake at 165°C for 20 minutes. 10. After baking, take it out to cool, and store in an airtight jar.