Probably the fastest and easiest cookie recipe out there!
Time needed: about 20 minutes (not including 1 hour cooling time)
Baking time: about 5-10 minutes at 180°C (upper and lower heat)
- 100g flour
- 30g starch flour
- 100g grated hazlenuts
- 2 Tsp baking powder
- 70g corn sugar
- 6g stevia
- vanilla aroma
- 130g butter at room temperature
- 3 Tbsp espresso
- a bit of salt
At your own convenience:
- 30g fructose free chocolate for decoration
Put all ingredients into a bowl and swirl them around. Knead it into a single piece of dough. Wrap it in saran wrap and put it into the cooler for an hour.
After its thoroughly cooled (you can test this by checking its hardness. It’s done when its really hard), preheat the oven to 180°C (upper and lower heat), take the dough out of the oven and knead it thoroughly.
Now roll it into a roll with 5cm diameter and cut it into pieces of roughly 5mm. Put the pieces on a baking tray with baking paper and put them into the oven for 5 – 10 minutes.
To cool them down, leave them on the tray or put them onto a cooling rack. If you want to, you can now decorate the cookies with fructose free chocolate.