Peanut croissant for diabetics

Name: Peanut croissant for diabetics
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Ingredients: 240 g Flour; 1 pinch Salt; 75 g crushed unsalted peanuts; 1 egg (size M); 2 TABLESPOONS Sunflower oil; 72 g Diabetic sweetness; 120 g butter or diet margarine; 10 g fresh ginger

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 60

240 g Flour
1 pinch Salt
75 g crushed unsalted peanuts
1 egg (size M)
2 TABLESPOONS Sunflower oil
72 g Diabetic sweetness
120 g butter or diet margarine
10 g fresh ginger

Directions

1
Put flour, salt and chopped peanuts in a mixing bowl. Press a depression into it. Add egg and oil. Add diabetic sweetener (up to 2 teaspoons) and fat in flakes. Peel and finely dice the ginger and sprinkle over it. Work through everything well with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough.
2
Divide the dough in thirds. Form into 20 cm long rolls. Cover and chill for about 1 hour. Cut each roll into 20 approx. 1 cm thick slices and form them into croissants. Put them on two baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Dust with remaining diabetic sweetness
3
Waiting time approx. 1 hour / 1/3 BE