Hazelnut bars (diabetics)

Name: Hazelnut bars (diabetics)
Cook time: 15 min
Total time: 15 min
Yield: 40
Ingredients: 240 g dark wheat flour (type 1050); 1 coated Tsp Baking Powder; 1 TEASPOON Gingerbread spice; 80 g cold butter/magarine; 1 egg (size M); 1 1/2 TABLESPOONS liquid sweetener; 60 g Hazelnut kernels with skin; 60 g Hazelnut kernels without skin; 2 TABLESPOONS Milk; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 40

240 g dark wheat flour (type 1050)
1 coated Tsp Baking Powder
1 TEASPOON Gingerbread spice
80 g cold butter/magarine
1 egg (size M)
1 1/2 TABLESPOONS liquid sweetener
60 g Hazelnut kernels with skin
60 g Hazelnut kernels without skin
2 TABLESPOONS Milk
baking paper

Directions

1
Mix flour, baking powder and gingerbread spice. Knead with fat in flakes, egg and sweetener to a smooth short pastry. Cover and chill for about 30 minutes, roll out the dough on a slightly floured work surface to a rectangle (about 16x20 cm) about 1 cm thick.
2
Cut the rectangle into 40 sticks (approx. 1x8 cm). Press 3 hazelnuts with or without skin on each stick. Put them on a baking tray lined with baking paper, whisk the milk and 1 teaspoon of water and brush the sticks with it.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Let them cool down.