Soft cookie without butter and eggs with cranberry acidity and a slight nutty finish.
|Cooking time 15 minutes||Number of servings 8|
For the test I used cane sugar "Mistral Universal".
Yogurt, 4 tbsp sugar, vegetable oil lightly whisk.
Add sifted flour, soda. Knead the soft, airy dough. Leave the dough for 10 minutes at room temperature.
Cranberries (I used frozen) is heated on a small fire. When the cranberries will give the juice added 2 tbsp of sugar "Mistral Demerara," stirred, heated to dissolve the sugar.
Cranberry Porirua blender.
For topping, mix two tablespoons of ground almonds and two tablespoons of sugar.
Roll out to a thickness of about 0.5 see I put the dough in a baking sheet (22*32 cm) covered with baking paper and flattened with my hands.
Spread on top of cranberries and sprinkle with mixture of almonds and sugar. Bake in a preheated 180 degree oven for 20-25 minutes.
Ready layer cut into triangles.
And this is me posing! :)