Description
Biscuits are a very interesting taste. They are sweet and sour with a slight bitter aftertaste. Biscuits are not high, but loose. It is important not to overdo bisquitte in the oven, so as not to lose a beautiful pink color!
Ingredients
-
Brown sugar
100 g
-
Cranberry
100 g
-
Flour
100 g
-
Leavening agent
2 tsp
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Chicken egg
2 piece
Cooking
Cranberries grind in a blender. Without fanaticism - but there's little bits of berries.
Should be thick, not flowing mass. If it is watery, then boil a bit to evaporate the excess water.
Separate the whites from the yolks.
Measure out 100g. of sugar and immediately divided into two parts. One part will go to the egg yolks, the other on proteins.
The egg yolks add to cranberry
and enter half (50g.) of sugar to cranberry ground.
Sift the flour, mix it with baking powder
and to add to the rose mixture.
Mix well. Mass becomes less saturated color.
Add remaining half of sugar to whites
and beat to stiff foam.
Interfere with the General dough 1/2 of proteins. The dough will become thinner. Then with a spoon stir in the rest of the proteins - movement from the bottom up. The mass will become slightly lilac tint - all right. After baking, it will return to the previous pink shade.
The resulting dough gently spread a tablespoon on the baking tray small cakes. And send in a preheated 180C oven for 12-15 minutes.
Cookies must be fully grilled, but remain soft and pink.
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