Rogues Without Sugar
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g spelled flour
- 70 g xylitol (suar substitute)
- 40 g coconut blossom suar
- 60 g hazelnuts, round
- 2 teaspoons lemon peel
- 0.25 teaspoon ¼ vanilla, ground
- 200 g mararine, soft
- 4 tablespoon plant milk (plant drink)
For the filling:
- 200 g jam
For dusting:
- powdered sugar
Moreover:
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the flour, the two types of sugar, ground hazelnuts, lemon zest and vanilla. Add the soft margarine and milk and knead into a dough. Place the dough on cling film and leave to rest in the refrigerator for an hour.
- Preheat the oven to 180 degrees top / bottom heat. Line baking trays with parchment paper. Dust the work surface with a little flour and roll out the dough in portions approx. 3 - 4 mm and the biscuits stand out. Cut stars or circles out of the middle of half of the biscuits using a smaller cookie cutter.
- Place the biscuits on the baking sheet and bake for 10-12 minutes, depending on their size. Then let cool down completely on a wire rack.
- Before filling the biscuits, heat the jam slightly and stir until smooth. Put 1/2 teaspoon of jam on the underside without a hole and spread, put on the lid with a hole and carefully press it on.
- Dust the finished rascals with a little powdered sugar or, for the sugar-free version, with coconut flour.
- Rogues are a classic that should not be missing in winter. The slightly healthier version without white sugar and with spelled flour tastes even better than the original.
- Makes 50 cookies.
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