It is very convenient to freeze sliced biscuits. It is good to eat and cut and then bake. Using the sweetness of cranberry itself, the amount of sugar can be reduced, and it also has a thick creamy and fruity flavor, which is delicious!
1. The biscuit dough should not be excessively smashed or it will become hard. It should be mixed with a hand to make it mix into a group.
2. If the biscuits are to be cool, they will be brittle. If there is no special rack for cooling, one can be staggered and the gaps are formed with gaps. The heat dissipation is faster.
3. Frozen biscuits that have not been baked can continue to be iced. It is good to slice and roast before eating. If the ice is too hard to cut into the dough, it will be better to put it back at room temperature.
4. This amount can be made about 30 pieces of 4 cm square, 0.4 cm thick biscuits.
無鹽奶油 150 公克
低筋麵粉 300 公克
蛋 1 顆
三溫糖（或糖粉） 60 公克
蔓越莓乾 40 公克
Salt-free cream 150 g
Low-gluten flour 300 g
Three warm sugar (or powdered sugar) 60 grams
Cranberry Dry 40g