Updated on 27-9-2016

Upload of new pictures using cranberry .

INTRODUCTION

First of all, I want to apologize to title the post as “cranberry biscuits” yet in this illustration, there is no cranberry being used.

Well, the original recipe is using cranberry but since I do not have cranberry at home, I do not intend to buy a box of cranberry as it always takes ages for the family to finish because my family does not like the tanginess of the dried cranberry.

My neighbour bought a pack of dried persimmons imported from Korea and because it is too sweet to her liking, she gave us the pack and see if I can  used it in the preparation of any cakes. I have therefore substituted cranberry with these dried persimmons and added some cherry bits to enhance the colour the combination.

I am unsure if you have ever heard of this cookie before. One Facebook member told me yesterday that in previous year, one bottle of this cookie was sold for S$40 but I am unsure about the size. I told myself I must issue a recipe on this as I know it is very easy and a cookies rather common in Taiwan, Hong Kong and China ..

In fact, this biscuit is also sold online and the price is rather pricey in my opinion. The cost of preparation is definitely much less than the internet selling price.

Preparation is not difficult and it tastes like a shortbread. I have in fact designed this recipe based on my simple short bread recipe and if you are interested, you can refer to this post: One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits (英式傳統(tǒng)牛油餅干）

WHAT IS REQUIRED

Servings:  About 20 pieces of biscuits

• 200 grams of cake flour or low protein flour
• 100 grams of butter, at room temperature
• 75 grams of icing sugar
• 75 grams of diced dried cranberry(soaked) or diced dried persimmon
• One egg, slightly beaten
• 2 tablespoons of milk powder (optional)

STEPS OF PREPARATION

• Cream the butter and icing sugar until light and fluffy. Add the beaten egg and beat until well combined. Sift in the cake flour and milk powder, add the diced dried persimmon or cranberry. Use the machine lowest speed to stir for about 1 minute until a pliable soft dough is formed.

• Transfer the dough out and place on a piece of clingy wrap. Shape it in a rectangular shape with a square face of about 3 cm x 3 cm. Put the dough in the freezer and freeze until the dough is firmed enough for slicing. It took me about 30 minutes.

• Pre-heat the oven to 160 degree Celsius.

• Take out the frozen dough, cut the dough into small pieces with a thickness of about 5-7 mm. Bake the cookies in the pre-heated oven of 160 degree Celsius for 20-25 minutes or until the cookies are crispy. Baking time will depend on your thickness.

CONCLUSION

Remember that cranberry is  the original choice of dried fruits. However, I found that other dried fruits can be used too. Possibly you want to consider using raisins and in fact, nuts like pistachios can also be used. Lastly, creaming of butter and sugar is critical and it must be light and fluffy such that when you bake , the biscuit will not be deformed. Deformed biscuits are likely to be caused by inadequate creaming of butter and sugar.

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