Cream hearts (diabetics)

Name: Cream hearts (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 100 g butter/margarine; 60 g + 1 tablespoon sour cream; 2-3 drops of vanilla aroma; 60 g + 12 g diabetic sweetness; 200 g Flour; 1 package Pudding powder "Vanilla Flavor"; 1/2 go. Tsp baking powder; 1 pinch Salt; 1 Egg yolk (size M); 1 knife tip Cinnamon; 4 TABLESPOONS Strawberry Jam; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

100 g butter/margarine
60 g + 1 tablespoon sour cream
2-3 drops of vanilla aroma
60 g + 12 g diabetic sweetness
200 g Flour
1 package Pudding powder "Vanilla Flavor"
1/2 go. Tsp baking powder
1 pinch Salt
1 Egg yolk (size M)
1 knife tip Cinnamon
4 TABLESPOONS Strawberry Jam
baking paper

Directions

1
Cream fat, 60 g sour cream, aroma and 60 g diabetic sweetness. Mix flour, pudding powder, baking powder and salt. Gradually stir in with the dough hooks of the hand mixer. Then briefly knead with your hands until smooth. Chill for about 1 hour.
2
Roll out the dough on a little flour about 3 mm thick. Cut out about 100 hearts (about 4 cm Ø). Spread on about 3 baking trays lined with baking paper. Mix egg yolk, 1 tablespoon of sour cream, cinnamon and 12 g diabetic sweetener. Spread 50 hearts with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let them cool down. Mix strawberry jam. Spread on the hearts without the sand glaze.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let them cool down. Mix strawberry jam. Spread on the hearts without the sand glaze. Place the remaining hearts on top. Leave to dry.
4
Waiting time approx. 2 hours. / 1/2 BE