Ingredients |
|
| 400 g |
spelt flour |
| 125 g | Erythritol+Stevia |
| 1 | vanilla pod, pulp of |
|
250 g |
cool butter |
| 1 Glas | My Sweet Fruit Spread Strawaberry, Apricot or Forest Fruits |
|
Erythritol Powder to sprinkle |
|
How it's done:
Flour, butter, the pulp of the vanilla pod and the Erythritol+Stevia zu einem glatten Teig verkneten.
Roll out a small part of the dough and cut out simple forms (circles, rectangles, flowers, … ). Half of the cut outs need a smaller punching out in the middle of the cookie (they will be the upper side of the double decker cookies).
Put your raw cookies on a baking tray which is prepared with baking paper and bake at 175°C yellow golden (approx. 15 – 20 min).
Put a small amount of fruit spread on the cookies without the second cut-out and put a cookie with cut-out on it.
If all cookies are ready sprinkle them with Erythritol Powder and store them in a metall case cool and dark for a few days. Enjoy your Double Decker Cookies!
