John Myers
Contents
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Ingredients
Dough:
- 80 g Wheat flour type 550, strong for baking
- 80 g Wholemeal rye flour
- 80 g Oatmeal
- 80 g Potato flour
- 16 g Vanillin sugar (2 sachets)
- 1 tsp Stevia Rebaudiana sweetener
- 1 tbsp Orange sugar
- 1 pinch Backin
- 1 pinch Potash
- 1 Chicken egg
- 2 tbsp Margarine
- 3 tbsp Milk hot
- 80 g Yogurt, 1.5% fat
- 2 tbsp Water, possibly more
- 1 tbsp Rapeseed oil for binding dough
- 50 g Hazelnuts, whole, one per cookie
Release agent when rolling out:
- 2 tbsp Rapeseed oil
- 45 g Rye flour
Instructions
First of all:
- Mix and knead the dough so that it becomes quite firm and difficult to knead, ideal for punching out with cutting dies. Compared to normal recipes, part of the sugar is replaced with Stevia Rebaudiana sweetener to reduce sugar for diabetics, part of the white flour with rye flour (fiber), part of the fat is replaced with rapeseed oil, which contains Omaga6 and Omega3 fatty acids.
To bake:
- The baking temperature is set to 160 ° C to prevent acrylamide formation, the cookies should only be baked for a short time and only lengthened if the cookies are still too soft. The baking time at about 10 minutes.
Nutrition
Serving: 100gCalories: 398kcalCarbohydrates: 39.4gProtein: 4.4gFat: 24.9g
