Angel eyes (diabetics)

Name: Angel eyes (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 160 g Flour; 1 knife tip Baking Powder; 80 g Fructose; 7-10 Tbsp grated peel of 1/2 untreated orange; 1 egg (size M); 50 g Butter or margarine; 7-10 Tbsp Salt; 75 g Currant Jelly; 100 g Dark chocolate; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

160 g Flour
1 knife tip Baking Powder
80 g Fructose
7-10 Tbsp grated peel of 1/2 untreated orange
1 egg (size M)
50 g Butter or margarine
7-10 Tbsp Salt
75 g Currant Jelly
100 g Dark chocolate
baking paper

Directions

1
Mix the flour, baking powder, fructose, orange peel, egg, pieces of fat and salt with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth dough. Cover and put in a cool place for about 1 hour. Shape the dough into 20 walnut-sized balls and place on a baking tray lined with baking paper. Press small hollows into the dough. Pour jelly into the depressions.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C / gas: level 3) for about 15 minutes. Let cool on a cake rack. Chop the chocolate and melt in a hot water bath. Dip the underside of the biscuits into the chocolate and let them dry
3
, 1 BE (of which 8 g fructose)