Cranberry and Red Date Biscuits

1. Boil the jujubes in hot water for a while in advance (to remove bitterness), remove the seeds, and chop them into small pieces.

2. Butter softens. (It can be heated separately from water. Don't be afraid of overheating. If it turns into a liquid, put it in the refrigerator for a while and it will turn back into a solid. It's amazing!) This is softened butter. Very smooth.

3. Add 40g of powdered sugar. If there is no powdered sugar, you can add regular white sugar

4. Add 20g of whole egg mixture to butter.

5. Pour in dried cranberries. (Cranberries are best soaked in water to soften before being chopped, otherwise the final cookie will be difficult to cut)

6. Sift in low gluten flour.

7. Stir evenly to form a dough. Shape the dough into a rectangular prism with a width of about 6CM and a height of about 3CM. Freeze in the refrigerator for 1 hour. (Don't freeze for too long, at least 40 minutes.)

8. Freeze hardened rectangular dough. Cut into thin slices of about 0.8CM. (Cutting dried cranberries into small pieces will make it easier to cut the cookies, and the knife should be fast, using a saw cutting method.)

Preheat the oven in advance at 160 degrees Celsius for 10 minutes. Bake over high and low heat for about 20 minutes until the surface turns slightly yellow. (This cookie should not be heavily colored, so the temperature should not be too high.)