They are tender, they melt in your mouth! Incredibly good !!!
- 300 g flour
- 180 g palm oil (butter or margarine)
- 70 g powdered sugar
- 1 or
- 1 teaspoon vanilla sugar
- a pinch of salt
- grated peel of a lemon
- melted dark chocolate
Preparation time: less than 60 minutes
RECIPE PREPARATION Dessert tender cookies:
The butter is mixed with the sugar, the egg is added and gradually the flour, the vanilla sugar, the salt and the composition is homogenized. Fill the cookie press with the resulting composition, put the desired shape and sprinkle the biscuits directly on the greased baking tray. It is very important NOT to grease the tray with oil. Put the cookies in the oven for 12-15 minutes at a temperature of 175 degrees. After cooling, the cookies are decorated with melted chocolate.
If you don't have a cookie press, you can roll out the dough with a rolling pin and cut the biscuits into different shapes.
- It took
- 100 g old powder
- 200 g butter
- 2 eggs
- a pinch of salt
- 1 teaspoon vanilla
- 80 g cornstarch
- 200 g flour
- 1/2 teaspoon baking powder
- 50 g household chocolate (52% cocoa)
In a bowl, mix the soft butter with the powdered sugar until you get a creamy composition. Add the eggs, salt powder, vanilla and mix well until completely incorporated.
Then add the starch and flour mixed with baking powder.
The dough should be viscous, not soft but can be shaped when you sprite cookies.
Cover two 30 & # 21533 cm trays with baking paper, transfer the dough to a pouch and form the cookies. Do not try to give them the perfect shape.
Bake for 15-17 minutes at 180 ° C, until golden brown on the edges.
Let them cool and then decorate them with your imagination with melted chocolate.
They are delicious and freeze with each passing day. Enjoy!
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Ingredients sugar-free cookies
- 250 grams of butter with 82% fat
- 1 good salt powder
- 150 grams of sweetener tagatesse powder & # 8211 or stevia, or other sweetener you prefer, but be suitable for baking & # 8211 if you do not mind to prepare them with sugar, sweeten the dough with 200 grams of sugar powder.
- 1 tablespoon vanilla extract
- 150 grams of ordinary flour
- 150 grams of wholemeal flour (not so-called black flour, but wholemeal wheat flour)
- 150 grams of almond flour
- grated peel of 1 orange (or lemon)
- 1 egg + 1 egg yolk
- 25 grams of cocoa
- a few tablespoons of cold water
- In addition, a little flour for powdering the worktop
How to make sugar-free cookies
1. Beat the soft butter with the vanilla, salt and sweetener until it becomes a frothy cream.
2. I added the whole egg and mixed vigorously with the mixer, until it was perfectly incorporated into the butter cream.
3. We mixed all three types of flour & # 8211 regular, wholemeal and almond flour. I added all the flour to the bowl of the mixer, along with the grated orange peel.
4. I started mixing with the mixer on low speed, adding a tablespoon of cold water from time to time, only when the dough seemed too dry. Do not add more water than the dough needs to come together. Sugar-free cookie dough should not be wet, just tend to form a compact lump. When it's like in the picture below, we don't knead anymore because, like any other cookie dough, the one for sugar-free cookies will become elastic in an unpleasant way if it is kneaded too much.
5. I divided the dough in two and put one of the halves back in the mixer bowl. I added 1 teaspoon of cold water and cocoa. I mixed, at low speed, only until the cocoa was homogenized in the dough.
6. I prepared two large squares of cling film. Directly on the foil, I shaped from each half of the dough a square about 3-4 cm thick, which I wrapped. Thus wrapped, the dough goes in the fridge for an hour.
7. Once well cooled, the sugar-free cookie dough became firmer. I sprinkled the work surface with a little flour and I spread with the rolling pin the rectangle of simple dough (without cocoa), giving it an approximately square shape, about 35 * 35 cm.
8. Next to it, I spread the same one with the cocoa. It is very important that both sheets are as close as possible.
9. I beat the yolk with 1 teaspoon of cold water. I greased the entire surface of the sugar-free cookie sheet with a pastry brush, the simple one, without cocoa.
10. I wrapped the dough with cocoa on the rolling pin, lifted it from the table and aligned the side of the brown dough with that of the simple sheet underneath. I rolled out the brown dough on the rolling pin, guiding it to overlap perfectly with the simple one. I lightly pressed my palm over the two layers of sugar-free cookie dough to adhere well.
11. I rolled the overlapping sheets tightly, with the one with cocoa inside, up to half the width. There I completely cut and rolled again. I got two rolls that I individually wrapped in cling film and put them in the freezer for 25 minutes. Meanwhile, I turned on the oven and set it at 170 ° C.
12. After the cooling time has passed, I cut the rolls with a sharp knife, obtaining round sugar-free cookies, with a spiral pattern and a thickness of ½ cm.
Sugar-free cookies & # 8211 baking
13. As soon as I cut them, I arranged these sugar-free cookies on 2 trays covered with baking paper. I got 60 pieces. One of the trays I immediately put in the oven, at a medium height, the other I quickly put in the cold.
14. Bake each tray with sugar-free cookies at an average height of 170 ° C for 13-15 minutes until lightly golden. Allow to cool well, then can be stored in a tightly closed box.
Serving and storage
Once well cooled, I packed these tender sugar-free cookies in a tin box with a lid. It keeps perfectly in the pantry, two weeks later it was the same as the first day. I go great with coffee or a good tea. I indulge in a hibiscus tea and I really like that I can enjoy some tender and tasty spiral cookies with my cup of tea, without feeling too guilty.