『食材』
110 克 糖
150 克 黄油, 室温，切块
230 克 低筋面粉
2 汤匙 蛋液, 约30克
70 克 蔓越莓干
『做法』
1.将糖放入主锅，以10 秒/速度 10磨碎。
2.加入黄油、低筋面粉、蛋液和蔓越莓干，以30 秒/速度 4混合，取出面团。用手把面团整形成扁长条并用保鲜膜包裹后，放入冰箱冷冻室冷冻至硬（约1个小时）。
3.预热烤箱至170°C。取出冻硬的长方形面团用刀切成厚约0.7厘米的片。切好后放入铺了烘焙用纸的烤盘，放进预热好的烤箱烤20分钟或至表面金黄色即可。
Ingredients
110 g sugar
150 g butter, room temperature, cut into pieces
230 g low-gluten flour
2 tbsp egg liquid, about 30 g
70 g dried cranberries
Direction
1. Put sugar in mixing bowl and grind at 10 sec/speed 10.
2. Add butter, low-gluten flour, egg liquid and dried cranberries, mix at 30 seconds/speed 4, and take out the dough. Use your hands to shape the dough into flat strips and wrap them in plastic wrap, then put them in the freezer of the refrigerator and freeze them until hard (about 1 hour).
3. Preheat the oven to 170°C. Take out the frozen rectangular dough and cut it into slices about 0.7 cm thick with a knife. After cutting, put it in a baking tray lined with baking paper, put it in a preheated oven and bake for 20 minutes or until the surface is golden brown.