11/12/2011 Sweet Sensation: Keksi s brusnicama i ru marinom / Cranberry And Ros

Keksi s brusnicama i ru marinom

za 45 komada

Sastojci:
220g maslaca na sobnoj temperaturi
65g eera u prahu
korica 2 limuna
2 lice limunovog soka
280g brana
40g nasjeckanih suhih brusnica
20g sjeckanih badema
2 liice nasjeckanog svjeeg rumarina

Postupak:
Maslac i eer pjenasto izradite runim mikserom.
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11/12/2011 Sweet Sensation: Keksi s brusnicama i ru marinom / Cranberry And Ros

Dodajte limunov sok i koricu. Umijeajte nasjeckane

brusnice, bademe i rumarin. Dodajte brano i
zamijesite prhko tijesto.

Tijesto podijelite na dva dijela. Svaki dio oblikujte u

valjak promjera 3cm i vrsto zamotajte u prozirnu
foliju. Valjke stavite u hladnjak na najmanje dva
sata.

Penicu zagrijte na 180C. Dva velika lima za peenje

obloite papirom za peenje.

Ohla eno tijesto reite otrim noem na ploke

debljine 6mm. Ploke sloite na pripremljeni lim
ostavljajui dovoljno razmaka izme u svake od njih
jer e se keksi tokom peenja rairiti.

Pecite ih 13-15 minuta, odnosno dok ne dobiju boju

po rubovima. Kada ih izvadite iz penice keksi e biti
jo malo mekani i lomljivi. Ostavite ih nekoliko minuta
u limu, a zatim paljivo premijestite na reetku za
hla enje. Kada se ohlade bit e tvr i i vri.

Ohla ene kekse spremite u limenu kutiju. Tako

pohranjeni zadrat e svjeinu 3 tjedna.

Verzija za ispis

Cranberry and Rosemary Shortbread Cookies

makes 45 cookies

Ingredients:
220g butter, at room temperature
65g powdered sugar
zest of 2 lemons
2 tablespoons lemon juice
280g flour
40g chopped dried cranberries
20g chopped almonds
2 teaspoons chopped fresh rosemary

Directions:

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11/12/2011 Sweet Sensation: Keksi s brusnicama i ru marinom / Cranberry And Ros

Cream the butter and powdered sugar until light and

fluffy. Add lemon juice and zest. Mix in chopped
cranberries, almonds and rosemary. Add flour and
mix until combined. Gather into a ball and divide the
dough in half.

Roll each part of the dough into a log about 3cm in

diameter. Wrap each log firmly into plastic wrap and
refrigerate for 2 hours.

Preheat the oven to 180C. Line two baking sheets

with parchment paper.

Using a sharp knife, cut the dough into disks about

6mm thick. Transfer disks to baking sheets leaving
enough space between each disk because the
cookies will spread during baking.

Bake at 180C for 13-15 minutes or until lightly

golden around the edges. Let them cool on the
baking sheet for a couple of minutes and transfer to
a wire rack to cool completely. While hot, the
cookies are still a bit soft and can fall apart between
your fingers. Once they cool down they firm up.

Transfer the cookies to an airtight container where

they can be kept for 3 weeks.

Printable version

Objavio/la Monika u 22:56

O nake: cookies/keksi
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