John Myers
Cranberry Cuts
The perfect cranberry cuts recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 100 g Sugar
- 3 Eggs
- 75 g Flour
- 0,5 pack Baking powder
- 2 El Cocoa powder
- 100 g Grated hazelnuts
- Covering:
- 250 ml Whipped cream
- 1 packet Cream stiffener
- 200 g Cranberries from the glass
- Cocoa shortbread biscuits from Leibniz
- Rum glaze:
- 150 g Powdered sugar
- 3 El Rum
- Beat the butter, sugar and eggs until frothy. First stir in the cocoa, then the flour mixed with baking powder and then the hazelnuts. Spread the mixture on a small, greased, floured tray and bake at 175 degrees for about 30 minutes. For the topping, whip the cream with the cream stiffener until stiff and stir in the cranberries well. Spread on the cold floor and top with the butter biscuits. For the glaze, mix the sifted powdered sugar with the rum. Cover the shortbread biscuits with rum glaze. Put in the fridge overnight.
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