Pistachio Biscuits - a crispy, rich, and nice looking biscuit. Fang Zi is from @子瑜妈妈. I just added it, I can try it.
The above materials are weighed separately, and the butter is softened beforehand at room temperature
Pistachio and cranberry are cut open and do not need to be too broken.
Butter and send the egg to the egg
Sifting into low-gluten flour
Cut into no dry powder and add pistachio and cranberry
Put them in a fresh bag and store them in the refrigerator for about 1 hour.
Use your hand to form a cylinder or your favorite look, wrap the plastic wrap to the refrigerator for 1 hour.
Cut into about 1cm and place it in the baking tray. The oven is preheated at 170 degrees, the middle layer, 170 degrees fire, 165 degrees under fire, 20 minutes (I always feel that my oven is too hot, the bottom of the biscuit is easy to color, so I always lower the temperature of the fire)
Bake the finish and let the cool net cool.
This picture is used to be smug
Open is still beautiful O (∩ _ ∩) O haha ~ pistachio + cranberry = crispy sweet and sour