Fine short pastry cookies with jam (diabetics)

Name: Fine short pastry cookies with jam (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 225 g Flour; 1 Egg Yolk; 72 g Diabetic sweetness; 1 TABLESPOON Rum; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp grated rind of 1/2 untreated lemon; 125 g Butter or margarine; 4-5 Tbsp red fruit sugar diet jelly (e.g. wild berries jelly); 7-10 Tbsp Flour; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

225 g Flour
1 Egg Yolk
72 g Diabetic sweetness
1 TABLESPOON Rum
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp grated rind of 1/2 untreated lemon
125 g Butter or margarine
4-5 Tbsp red fruit sugar diet jelly (e.g. wild berries jelly)
7-10 Tbsp Flour
baking paper

Directions

1
Place flour, egg yolk, 50 g diabetic sweetener, rum, vanilla pulp, lemon zest and fat in a mixing bowl and knead with the dough hooks of the hand mixer. Then work into a smooth dough with your hands. If necessary, knead in 1 tablespoon of water. Cover and let it rest in the fridge for about 30 minutes. Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm and cut out approx. 50 circles with a round cookie cutter (approx. 5 cm Ø). Use small cutters to cut out stars, hearts and moons in the middle of half the cookies.
2
Place the cookies on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ gas: level 2) for 10-12 minutes. Let them cool down. Heat the jelly in a small pot and spread a thin layer of jelly on each cookie, with and without the centre cut out, and put them together. Dust with the remaining diabetic sweetness. Fill the upper cookies with the remaining jelly and let them get firm
3
Waiting time approx. 45 minutes / 1 BE