John Myers
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Biscuit & Co: Cranberry Chocolate Snails
The perfect biscuit & co: cranberry chocolate snails recipe with a picture and simple step-by-step instructions.
filling
- 125 g Dried cranberries
- 1 Egg
- 50 g Ground almonds
- 1 Vanilla sugar
- 1 tsp Ground cinnamon
dough
- 100 g Sugar
- 375 g Flour
- 1 Vanilla sugar
- 1 Egg
- 180 g Soft butter
- 2 tbsp Cocoa
- 1 tbsp Water
- Finely chop the cranberries with sugar in a blender. Fold in the egg and almonds. For the dough, put the flour in a mixing bowl, add all the ingredients except the cocoa and knead to form a dough. Halve the dough, knead in the cocoa under half.
- Roll out both doughs into a rectangle, about 3 mm thick. Lay both doughs on top of each other and roll out again. Spread on the cranberry mixture. Halve the rectangle lengthways and form a roll from the long side. Wrap in foil and let rest in the refrigerator for 1 hour.
- Cut into 1 cm thick slices and place on a baking sheet with baking paper. Bake in the preheated oven at 180 degrees for about 15 minutes.
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