Red and white cranberry short pastry biscuits

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 50
  • 1 pack of (300 g) fresh sweet short pastry ready to bake on baking paper (approx. 38 x 24 cm; refrigerated shelf)
  • 200 g dried cranberries
  • 150 g Sour cherry jam
  • 100 g Sugar crystals
  • baking paper

Directions

  1. 1

    Take the dough out of the fridge about 10 minutes before processing. Finely chop the cranberries and mix with the jam. Roll out the dough and spread the cranberry and jam mixture on top. Cut dough in half lengthwise and roll up both halves, starting on the long side.

  2. 2

    Roll the rolls in sugar crystals and cut them into slices about 1.5 cm thick. Spread the slices on 2 baking trays lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

  3. 3

    manufacturer) bake for about 25 minutes. Take out and let cool down.