Hearty chocolate hearts
easy
90 mins
90 mins
Ingredients
- 125 g cold butter
- 60 g Diabetic sweetness
- 1 egg + 1 egg yolk (size M)
- 250 g + some flour
- 20 g crunchy oats
- 50 g Dark chocolate
- 20 g white plate fat, baking paper (e.g. Palmin)
- 1 zipper bag
Directions
- 1
Knead butter in pieces, sweetness, 1 egg and 250 g flour first with the dough hooks, then briefly with your hands until smooth. Cover and chill for approx. 30 minutes.
- 2
Roll out the dough on a little flour to a thickness of about 3 mm and cut out about 90 hearts (about 5 cm Ø). Place on 3 baking trays lined with baking paper. Whisk 1 egg yolk and approx. 1 tbsp. water. Brush the hearts with it. Sprinkle the oat flakes over them and press lightly
- 3
Bake all hearts one after the other in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 8-10 minutes. Let them cool down
- 4
Break chocolate into pieces. Melt in a hot bain-marie with plate-grease. Let it cool down a little. Pour into a plastic bag. Cut off a small corner and decorate the hearts with chocolate strips. Leave to dry
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