Cranberry Crisp Cookie Strips

Let the butter soften at room temperature until it can be easily pierced with a finger, then add the granulated sugar and mix evenly by pressing.

Add the whole egg mixture in three batches, making sure to mix evenly each time before adding the next batch.

Sift in the low-gluten flour and dried cranberries, and stir evenly with a spatula. Sifting the flour helps create tiny air pockets in the dough, making the cookies taste crispier.

Knead it into a ball by hand.

Place the dough on a piece of baking parchment, cover it with another sheet of parchment, press the dough flat through the parchment, then roll it out with a rolling pin to a thickness of 0.5-1 cm, shape it neatly, and put it in the freezer for 15 minutes. Note, it is freezing, not chilling!

The dough becomes harder after freezing, making it easier to cut into three-dimensional shapes. Simply cut it into strips with a knife to the desired length and width, place them on a baking tray, and prepare for baking.

Preheat the oven to 165°C in advance, place in the middle layer, and bake for about 25 minutes until the surface is satisfactorily colored. The GBK 80S convection oven is a very ideal home oven, suitable for single-layer baking as well as multi-layer baking, and is suitable for commercial or private use. If making a larger quantity, the convection mode can be turned on to bake four layers at once.

Freshly baked, it's rich in milky flavor when eaten hot, and becomes crispy after cooling, very delicious.

My son loves to eat, he can't stop going piece by piece, and a plate is empty in no time...