Red Ruby Punch corners

SWEET, JUICY AND IRRESISTIBLY FRUITY

In the winter months these fruity punch corners go particularly well with dark chocolate pieces. The icing also means the snacks fit perfectly on any biscuit plate, making these tasty treats an all year round winner!

Ingredients for Servings

250 g

Butter

150 g

Sugar

2 table

spoon vanilla sugar

eggs

150 g

grated couverture chocolate

250 g

flour

1 /2

packet baking powder

125 ml

Red Ruby Tee

200 g

icing sugar

5 table

spoon Red Ruby Tee

1 portion

of chopped pistachios

- Mix the butter with the sugar.
- Stir in the eggs.
- Gradually add couverture chocolate, flour, baking powder and 125 ml Red Ruby tea.
- Place the dough on a baking tray and bake at 200° for about 25 minutes.
For the icing, mix icing sugar with 5 tbsp Red Ruby Tea, spread on the cooled cake and sprinkle with chopped pistachios.
After the glaze has dried, cut the cake into about 20 triangles. Enjoy!

Red Ruby Punch corners

SWEET, JUICY AND IRRESISTIBLY FRUITY

Ingredients for 1 2 3 4 5 6 7 8 9 10 Servings

Ingredients for Servings