蔓越莓牛油曲奇 Cranberry Cookies

餅乾有幾種口味：酥脆，煙韌和酥軟的。我一直在尋找那個最喜歡是酥脆曲奇食譜。。。

並且嘗試了一些，最後我採用了《Tinrry 下午茶》的，這是很容易準備和非常美味！

我們可以用不同的乾果和堅果來代替蔓越莓。我們開始吧。。。

材料：60-70塊（0.6-0.8cm厚）

250g                牛油

150g                糖粉

350g                低筋麵粉 ＋少許鹽

1個                   雞蛋

125g                蔓越莓（切小塊）

烹飪方法：在烤箱170c烘烤15分鍾

程序：

1）將室溫牛油放入大碗中攪拌直至變軟，然後倒入糖粉，使用電動手動攪拌器將其混合至變軟蓬鬆；

2）將雞蛋放在另一個碗中攪拌，將2）倒入1）的混合物中，攪拌均勻；

3）將麵粉倒入混合物中2），然後倒入蔓越莓，用抹刀拌勻，直到混合物變濕為止；


4）用手將一半的麵團放在烹飪紙上，以形成一個矩形（3.5x4cm）或使用矩形模具；

5）將兩個模具放在冰箱中至少2小時，然後切成0.5厘米的切片；

6）在170℃的預熱烤箱中烘烤15分鐘，讓其冷卻並儲存在錫罐中，保持一周食用; 請享用 ：）

There are different types of cookies which are crispy, chewier and soft ones; my favourite one is the crispy biscuits. I've been searching the recipes on the websites and tried a few one, and I adopted the one of <Tinrry 下午茶》which is easy to prepare and so delicious!

We can replace the cranberry by different dried fruits or nuts. Let's commence....

Ingredients: to make 60-70pcs (0.6-0.8cm thick)

250g            unsalted butter

150g            icing sugar
350g            cake flour + a pince of salt
1 pc             egg
125g            cranberries (chopped in small pieces)

Cooking method:  baking in oven 170c for 15mins 

Procedure:

1)  Put the butter in a big bowl in room temperature until soft, then pour the icing sugar, use an electric hand mixer to mix them until soft and fluffy;

2)  Stir the egg in a separate bowl, pour in the mixture 1) in 2 additions, mix them well;

3)  Shift the flour in the mixture 2) and pour the cranberries, mix well with a spatula until the mixture become a moist dough;

4)  Put half quantity of dough on a cooking paper to form a rectangle (3.5x4cm) by hand or use a rectangle mould;

5)  Put the 2 moulds in the fridge for 2 hours at least, then cut them in slice of 0.5cm;

6)  Bake in an preheat oven in 170c for 15mins,  let them set cool and store in a tin, keep serve for a week;

Enjoy :)