Cranberry Shortbread Cookies | 蔓越莓曲奇|Butter Cookies |牛油曲奇

These unique cookies are sweet, buttery and delicious with a crumbly texture and a pleasant burst of tartness from the cranberries. There are perfectly as festival cookies for all seasons especially Christmas and Chinese New Year.

Cranberry Shortbread Cookies

Ingredients:
250g Butter
150g Icing sugar
1 nos Egg
350g Low protein flour
125g Dried cranberries (chopped)

Steps:
1) Beat softened Butter with Icing sugar until the mixture is creamy. (pale yellow)
2) Add the egg and beat until full combined.
3) Add low protein flour, mix slowly until mixture comes together.
4) Add chopped dried cranberries and mix evenly.
5) Line a U shape cookie mould with parchment paper and fill up the lined mould with the dough.
6) Press dough tightly and wrap it with the parchment paper.
7) Chill in fridge for an hour.
8) Remove dough from fridge, unwrap and slice it about 0.5cm tick pieces.
9) Arrange pieces on a baking tray lined with parchment paper.
10) Bake in a preheat oven at 170c for 15 minutes.

Reminder:
After add in the flour, mix it gently with a rubber spatula to avoid over mixing and resulted too much gluten developing.

This recipe yields about 70 cookies.

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这独特的饼干带有一点甜及奶油香，非常美味可口。清脆的口感，富含着蔓越莓酸甜味道，提升了饼干的层次感。绝对适合各种节日，尤其是圣诞节及新年。

蔓越莓酥饼

材料：
250克 牛油
150克 糖粉
1颗 鸡蛋
350克 低筋面粉
125克 蔓越莓切碎


做法：
1）将牛油及糖粉打至奶白色。
2）加入鸡蛋，打至混合均匀。
3）加入低筋面粉，轻盈翻拌
4）加入切碎的蔓越莓，混合均匀。
5）把面团放进已铺上烘焙纸的U形模具。
6）按压面团，用烘焙纸紧紧包裹。
7）冷藏一个小时
8）取出面团，切成大约0.5公分的厚度。
9）摆放在已铺上烘焙纸的烤盘。
10）放入预热烤箱170度15分钟。

切记：加入粉类后，轻盈翻拌，避免过度搅拌以至过度起筋。

这个食谱可做出大约70块饼

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#cranberryshortbreadcookies
#蔓越莓曲奇
#年饼