主要食材 ：
低筋面粉230g
蛋液（全蛋）30g
蔓越莓干（罐装）70g
白砂糖110g
黄油150g（切块）
『做法』
1、将白砂糖放入主锅内，以10秒/速度10磨碎
2、加入低筋面粉、黄油、蛋液、蔓越莓干，以1分钟/速度4混合，取出面团用手把面团搓成长35cm、宽3-4cm、高3-4cm，并用保鲜膜包裹好放入冰箱冷冻室冷冻50-60分钟。
3、预热烤箱至170℃，取出冻硬的长方形蔓越莓面团切成厚约0.5cm的片，切好后放入铺了烘焙纸的烤盘，放进预热好的烤箱烤20分钟或烤至表面呈金黄色即可，将烤好的饼干放置冷却即可食用。
Ingredients :
Low-gluten flour 230g
Egg liquid (whole egg) 30g
Dried cranberries (canned) 70g
White sugar 110g
150g butter (cut into pieces)
Direction
1. Put the white sugar in the mixing bowl and grind at 10 seconds/speed 10
2. Add low-gluten flour, butter, egg liquid, and dried cranberries, mix at 1 minute/speed 4. Take out the dough and knead the dough 35cm in length, 3-4cm in width and 3-4cm in height by hand, and wrap it with plastic wrap Put it in the freezer of the refrigerator for 50-60 minutes.
3. Preheat the oven to 170℃, take out the frozen rectangular cranberry dough and cut into slices with a thickness of about 0.5cm. After cutting, put it into a baking tray lined with parchment paper and put it in the preheated oven and bake for 20 minutes Or bake it until the surface is golden brown, and place the baked biscuits to cool before eating.