Melt the butter and mix it with sugar powder until smooth, no need to whip.

Add whole egg liquid and stir evenly.

Add dried cranberries (finely chopped, I chopped them very finely so they are easier to form blocks) sift inLow-glutenflourMix well.

4. Shape it into a 6cm wide and 4cm high rectangular block (I shaped it not quite regular), freeze for one hour in the freezer.

5. After freezing, cut into approximately 7mm slices, bake on the middle rack of preheatedovenat 165 degrees Celsius for about 20 minutes until the surface turns golden.