Cranberry Jug

Name: Cranberry Jug
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 150 g liquid honey; 110 g demerara sugar; 100 g Butter; 330 g Flour; 1 pinch Salt; 7-10 Tbsp Cinnamon; 200 g Icing sugar; 4-5 Tbsp Cranberry Syrup; 2-3 TABLESPOONS Lemon juice; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

150 g liquid honey
110 g demerara sugar
100 g Butter
330 g Flour
1 pinch Salt
7-10 Tbsp Cinnamon
200 g Icing sugar
4-5 Tbsp Cranberry Syrup
2-3 TABLESPOONS Lemon juice
baking paper

Directions

1
Heat honey, sugar and butter while stirring until the fat has melted. Let the sugar mixture cool down a little. Mix flour and spices and knead into the sugar mixture. Roll out the dough in portions about 5 mm thick. Cut out teapots of different sizes. Place on 2 baking trays lined with baking paper.
2
Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Take out and let cool down. Mix 100 g icing sugar and syrup to a spreadable glaze. Brush the teapot with the icing sugar and allow to dry. Mix the remaining icing sugar and lemon juice. Decorate the teapot as you wish