Chocolate shortcake (diabetics)
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
48
- 125 g butter or diet margarine
- 1 pinch Salt
- 100 g Diabetic sweetness
- 1/2 TEASPOON liquid sweetener
- 1 egg (size M)
- 100 g Wheat flour (type 405)
- 100 g fine wholemeal wheat flour
- 1 TEASPOON Baking Powder
- 75 g Coconut flake
- 125 g Diabetic chocolate
- 10 g Coconut oil
Directions
- 1
Place soft fat, salt, diabetic sweetener and liquid sweetener in a mixing bowl and whisk until foamy. Stir in the egg. Mix the flour, baking powder and coconut flakes. Add tablespoons to the fat-sugar mixture. Halve the dough and divide each half into 24 portions. Form small balls and press them flat with a fork slightly dipped in flour.
- 2
Place on two trays lined with baking paper and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 15-18 minutes. Remove and let cool on a cake rack. Chop the chocolate and put it in a small bowl with the coconut oil. Melt on a hot water bath. Dip each biscuit one-third into the chocolate. Drain on the cake rack and let dry
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