Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Dust the finished rascals with a little powdered sugar or, for the sugar-free version, with coconut flour.
6. 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.
7. Makes 50 cookies.