Rock Salt Organic Cranberry Cookies

Flavor: Milky; Process: Baking; Time: 20 minutes; Difficulty: Simple.

Rock Salt Organic Cranberry Cookies Cooking Steps

First, let’s review the ingredients.

Softened the butter at room temperature after cutting it into small pieces.

Pour all the brown sugar in and mix the two together with the lowest speed of the egg beater.

Add Alaska rock salt (commonly known as powder salt) and vanilla essential oil to the mixed dough.

Stir the egg yolk and egg white evenly and add them to the dough.

Add low-gluten flour to the mixed dough through a sieve.

Then, use a scraper to mix all the ingredients by “cutting + flipping” method. Avoid using stirring method, because once the dough becomes tough, the cookies will not be as crispy.

Let’s deal with the organic cranberries. Cut the whole dried berries into 3/4 pieces according to their actual size.

Add them to the dough and continue to mix all the ingredients evenly by “cutting + flipping” method.

Spread the dough on the sushi roll and cover it with plastic wrap. Shape the dough into a rectangle by rolling it with the sushi roll. The cross-sectional size is about 2x3cm. Freeze it in the refrigerator for 40-50 minutes.

Cut the frozen dough into small pieces with a thickness of about 8mm and lay them flat in a baking pan lined with silicone film/butter paper.

Since the dough contains dried berries, it is difficult to ensure a complete cut surface, so you can adjust it with your fingers or fill the pits with scraps.

Preheat the oven to 190C/365F, put the cookies in and adjust to 180C/355F, bake for 15-17 minutes. Take them out and let them cool.

Finally, let’s appreciate the food made with black and white film. Actually, the real reason is that the color of the photos is not good, so I just used black and white.