Recipe: Fujita Chiaki's Cranberry & Chocolate Soft Cookie

Home Cooking Recipe: Fujita Chiaki's Cranberry & Chocolate Soft Cookie

Notes:

The sour cranberry, the creamy white chocolate, is a natural match! ——From “Stone Cake and Soft Cookies of Fujita Chiaki”

Ingredients:

Steps:

  1. Home Cooking Recipe: Oven to 220 degrees spare. Mix low-gluten flour, sugar, and baking powder into a container for use.

    Oven to 220 degrees spare. Mix low-gluten flour, sugar, and baking powder into a container for use.

  2. Cut the butter into 1 cm squares, put it into (1), use your fingers to flatten it, and rub your palms to make the butter fine.

  3. Sprinkle the dried cranberry in (2) and stir with a spatula. Pour 3/4 of the milk and stir with a spatula. Then add all the remaining milk and stir in the same way.

  4. After the whole becomes wet, remove it from the container and press it into a piece of dough by hand. The dough is then cut in half and superimposed with a spatula, and this operation is repeated 2-3 times. The dough was cut into 4 equal portions with a spatula and refurbished to a size of 6 cm x 8 cm.

  5. Cut the white chocolate into 4 identical 1 cm squares. Put white chocolate in the dough, fold it in half, and pay attention to the chocolate. Place it on a baking sheet of spread oil paper and spread a layer of fine sugar on the surface.

  6. The oven temperature is reset to 200 degrees and baked for 25-30 minutes.

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