Cranberry corners

Ingredients for 1 servings:

• 100 g cranberries, dried
• 30 g sugar
• 100 g butter or margarine
• 140 g wheat flour, type 1050
• 1 pinch of salt
• 75 g sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

rather tart – not so sweet, for 50 pieces

First, chop the cranberries. If you don’t mind the effort, you can do it with a knife, but a mixer is quicker. Knead the sugar with the butter, flour, salt, 2 tablespoons of cold water, the cranberries, and the sunflower seeds. Now, in an airtight container, refrigerate the dough for at least an hour. Preheat the oven to 175°C. Roll out the dough evenly thin (approx. 3 mm). Either cut into squares with a pastry wheel or cut out any shapes you like. Place on a baking sheet lined with baking paper and place in the oven. Check after 10 minutes. The cranberry wedges took a little longer for me, but ovens vary. Even if it’s difficult, let them cool before enjoying. Tip: This process also works with other dried fruits, and pumpkin seeds and any type of nut are also suitable. Whole coconuts, however, should be chopped first.