Cranberry rings

Name: Cranberry rings
Cook time: 45 min
Total time: 45 min
Yield: 36
Ingredients: 200 g cold butter; 100 g Sugar; 1/2 TEASPOON Cinnamon; 1 egg (size M); 1 pinch Salt; 300 g Flour; 125 g Icing sugar; 7-10 Tbsp red and blue food colouring; 35 g dried cranberries; 7-10 Tbsp Sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 36

200 g cold butter
100 g Sugar
1/2 TEASPOON Cinnamon
1 egg (size M)
1 pinch Salt
300 g Flour
125 g Icing sugar
7-10 Tbsp red and blue food colouring
35 g dried cranberries
7-10 Tbsp Sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Knead butter in flakes, sugar, cinnamon, egg, salt and flour to a smooth dough. Wrap in cling film and chill for about 30 minutes. Roll out to a rectangle (approx. 30 cm x 36 cm) 3-5 mm thick on a floured work surface. Cut into rectangles (5 x 6 cm). Use a square cookie cutter to cut a square from the centre of each rectangle. Place rectangles on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
2
Take out and let cool down. Mix icing sugar, 2-3 tablespoons of water and a few dashes of blue and red food colouring to a purple icing. Carefully spread the icing over the cookies. Finely chop the cranberries and decorate the cookies with them. Let the icing dry. Sprinkle cranberries with sugar if necessary