Summary

Ingredients

For the dough:

• 60 g cranberries, dried
• 300 grams flour
• 120 g suar, white
• 220 g butter or mararine
• 2 teaspoons orange peel, grated
• 1 teaspoon vanilla extract or sachet bourbon vanilla sugar

Also:

• 4 tablespoon sugar, white

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Instructions

1. Chop the cranberries on a board the day before. Put the cranberries with the remaining ingredients in a bowl and knead into a smooth dough. Shape the dough into a thick, 20 cm long roll and then roll it in the sugar. Wrap the dough in foil and put it in the refrigerator overnight.
2. Tip: I chilled my roll for almost 24 hours. Then it was super cut with a large chef`s knife.
3. The next day, preheat the oven to 175 ° C top / bottom heat or 150 ° C circulating air. Cover 3 baking sheets with parchment paper.
4. Cut the rolling pin with a sharp knife into 5 mm thin slices and spread them on the baking sheets. Put the trays individually or together with circulating air for about 10 - 12 minutes in the hot oven.
5. Let the biscuits cool down on a cake rack and after they have cooled down completely store them in a tin can in layers, separated by greaseproof paper.