Plum-apricot hearts (diabetics)

Name: Plum-apricot hearts (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 250 g Flour; 2 Egg yolk (size M); 60 g Fructose; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp Salt; 125 g Butter or margarine; 150 g semi-soft dried plums; 50 g Apricot Jam; 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

250 g Flour
2 Egg yolk (size M)
60 g Fructose
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp Salt
125 g Butter or margarine
150 g semi-soft dried plums
50 g Apricot Jam
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, 1 egg yolk, fructose, vanilla pulp, salt and fat flakes to a smooth dough. Cover and chill for about 1 hour. Chop the plums very finely and mix with the jam. Roll out the dough on a floured work surface about 1/2 cm thick. Cut out hearts (4 cm Ø). Spread half of it thinly with the plum mixture. Cut out the middle of the remaining cookies with a small heart shape (2 cm Ø).
2
Place large hearts on the coated biscuits. Press the edges slightly. Whisk the remaining egg yolk with a tablespoon of water. Spread the biscuits with it and put them on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Bake small hearts for approx. 10 minutes
3
, 1 BE (of which 0,5 g fructose)