Lemon chocolate biscuits

Name: Lemon chocolate biscuits
Cook time: 30 min
Total time: 30 min
Yield: 32
Ingredients: 40 g butter/margarine; 2 eggs , 1 pinch of salt (Gr. M); 48 g Diabetic sweetness; 160 g Wheat flour (e.g. type 550); 2 TEASPOONS grated untreated lemon peel; 50 g Dark chocolate; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 32

40 g butter/margarine
2 eggs , 1 pinch of salt (Gr. M)
48 g Diabetic sweetness
160 g Wheat flour (e.g. type 550)
2 TEASPOONS grated untreated lemon peel
50 g Dark chocolate
baking paper
7-10 Tbsp Freezer bag

Directions

1
Melt the fat and let it cool down a little. Beat eggs, salt and diabetic sweetener until creamy. Sift the flour over it and fold in. Fold in melted fat. Stir in lemon peel
2
Pour the mixture into a piping bag with perforated spout and squirt approx. 32 heaps onto a baking tray lined with baking paper (or place 2 teaspoons on top). Bake in a preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 10-12 minutes. Take out and let cool down
3
Melt the chocolate in a hot water bath. Pour into a freezer bag, cut off the corner and decorate the cookies with strips (or use a fork or teaspoon to cover them). Drying
4
The cookies will keep for a while in a well-closed tin. Separate each layer with parchment paper