Description
Wonderful biscuits with fresh cranberries and walnuts, low test with maximum taste! I think that with the finished puff pastry will be very good.
Ingredients
-
Cranberry
300 g
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Sugar
150 g
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Brown sugar
55 g
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Walnuts
85 g
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Flour
175 g
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Butter
115 g
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Salt
0.5 tsp
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Water
60 ml
Cooking
In a bowl, combine 150 g of white sugar and brown. In the original it is recommended to use the smallest sugar or grind granulated sugar in the processor, which I did. Nervous further not to read :) the Cranberries... washed and cut into halves. The use of this ceramic knife.
Gently stir cranberries with sugar, cover with wrap and place in the refrigerator for at least a couple of hours, preferably overnight.
In the processor to combine the flour, salt, 1 tablespoon sugar and butter.
Grind to a state of crumbs, then slowly add ice water, starting with 1 tbsp up to 3 tbsp. of the dough roll into a ball, wrap in cling film and put into the refrigerator for 1 hour.
Walnuts chopped into large pieces. Mix with cranberries.
Chilled dough velvety in the circle diameter of about 35 cm, put the stuffing, retreating about 3 cm from the edge. Wrap the edges up to the top.
The edges of the biscuits to moisten with water and sprinkle with sugar. Foil, cut a circle with a diameter of CA. 25 cm (the size of an open toppings), put on top. Put in a preheated 210 degree oven for 35-40 minutes on the lower level.
If after 30 minutes the edges heavily browned, then you can close the top with another sheet of foil the breadcrumbs entirely. At the end of cooking remove from oven and cool, and even better a bit of dry - leave at room temperature for half an hour. Edges sprinkle with powdered sugar.
Serve with whipped cream or a scoop of vanilla ice cream. But even without add-ons delicious. The original stated that the biscuits can be stored for several days at room temperature. It seems to me that this is problematic, as we ate everything in a few hours :).
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