John Myers
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Cranberry Chocolate Thalers
The perfect cranberry chocolate thalers recipe with a picture and simple step-by-step instructions.
Shortcrust pastry:
- 380 g Wheat flour type 405
- 150 g Icing sugar
- 1 packet Bourbon vanilla sugar or 8 gr.
- 1 Egg
- 180 g Soft butter
- 2 tbsp Water
- 2 KL Cocoa
Cranberry and chocolate filling:
- 125 g Dried cranberry
- 50 g Grated almonds
- 75 g Chocolate droplets
- 1 Egg
- 1 packet Bourbon vanilla sugar or 8 gr.
- 0,5 KL Cinammon
Making shortcrust pastry:
- For the dough, knead flour with icing sugar, vanilla sugar, egg, butter and water with a mixer (dough hook). Knead the cocoa under half of the dough. Wrap the dough in foil and put it in the fridge for about 40 minutes.
Production of cranberry and chocolate filling:
- Finely chop the cranberries and mix with the other ingredients.
- Roll out the dough on a lightly floured work surface in a rectangular shape (10x20cm). Place the light dough on the dark dough, press down a little and carefully roll out into a rectangle (20x40cm). Spread the cranberry chocolate filling on the dough. Halve the rectangle lengthways. Roll up the dough strips tightly from the long side and refrigerate for approx. 1 hour.
- Cut the rolls into approx. 1cm thick slices and place on a baking sheet lined with baking paper.
Baking process:
- Preheat the oven to 180 ° C and bake the thalers for approx. 12 minutes.
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