John Myers
Ingredients for 1 servings:
- 60 g cranberries, dried
- 300 g flour
- 120 g white sugar
- 220 g butter or margarine
- 2 tsp orange peel, grated
- 1 tsp vanilla extract or 1 packet of Bourbon vanilla sugar
- 4 tbsp white sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 12 minutes; Total time approx. 12 hours 42 minutes
Roll biscuits, easy to prepare
The day before, chop the cranberries on a board. Place the cranberries in a bowl with the remaining ingredients and knead into a smooth dough. Shape the dough into a thick, 20 cm long log and then roll it in sugar. Wrap the dough in foil and refrigerate overnight. Tip: I chilled my log for almost 24 hours. It was then easy to cut with a large chef’s knife. The next day, preheat the oven to 175°C (top/bottom heat) or 150°C (convection oven). Line 3 baking sheets with baking paper. Use a sharp knife to cut the log into 5 mm thin slices and arrange them on the baking sheets. Place the sheets individually or together in a convection oven for about 10-12 minutes in the hot oven. Let the cookies cool on a wire rack and, once completely cooled, store them in a tin in layers, separated by wax paper.
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