Time needed: 30 minutes (not including 2 hours cooling time)
Baking time: 5-10 minutes at 160°C (circulating air)
- 100g Corn sugar (or glucose)
- 5g stevia
- 1 egg
- 75g Butter at room temperature
- vanilla aroma (or half a vanilla bean)
- 225g flour
- 2 Tsp baking powder
- 30g fructose free chocolate
- Baking paper
- Meat grinder (or a similar tool to press the dough into shape)
Weigh in the glucose, stevia and butter and thoroughly mix them with the egg, liquor, scoring and juice of the orange together with the aroma, using a mixer. The better your mixture is done, the smoother your dough is going to be.
Weigh in the dry parts (flour and baking powder) and also mix them thoroughly. Add them to your butter mix, mix everything together and knead it into a single piece of dough.
Wrap the dough with saran wrap and put it into the freezer for 2 hours. After that, the dough should be hard enough to be processed effortlessly.
Preheat your oven to 160°C circulating air and knead the dough a little. Put it into the grinder and process it into a „dough snake“.
Place the „snakes“ on a baking tray covered with baking paper and put them into the oven for 5-10 minutes.
Once the cookies have cooled down, you can melt the chocolate and dip one end of your cookies into the chocolate.