Biscuits parfumés à la cannelle et à la marmelade

 



For the dough

  • 3.5 cups flour
  • 1/2 cup of granulated sugar
  • 1/3 cup grape molasses
  • 1 egg (at room temperature)
  • 100 g ( 0,22 lbs ) butter (at room temperature)
  • 1 teaspoon cinnamon
for marmalade

  • 2 handfuls of frozen cranberries
  • 3 tablespoons of granulated sugar
  • 3 tablespoons of water
  • 3-4 drops of lemon juice
For the top

  • Powdered sugar

Mix flour and cinnamon in a bowl. In a separate bowl, whisk together the butter, sugar and egg. Add the molasses and continue whisking.
Add cinnamon flour little by little to this mixture and mix the ingredients. Knead the dough, collect it, wrap it in cling film and leave it in the refrigerator for 10-15 minutes.
Sprinkle flour on the counter. Take walnut-sized pieces from the dough and roll them out with a rolling pin. Make shapes with molds and place them on a baking tray with baking paper.
Arrange half of the cookie shapes on the bottom and half on the top.
Bake in a preheated 180 ( 352) degree oven for 15-20 minutes. (If you use brown sugar, 12-15 minutes will be enough.)
Cook the cranberries with water and sugar on low heat for 15 minutes. Squeeze 3-4 drops of lemon and remove from heat. When it cools down a bit, remove the pulp of the fruits and separate the seeds by pressing with the back of the spoon or with a masher.
When the cookies come to room temperature, spread marmalade between them as seen from the shapes above and sprinkle powdered sugar on them.


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