Sugar-free shortcrust biscuits

Ingredients for 1 servings:

• 150 g soft dates
• 1 egg(s)
• some cinnamon
• ½ vanilla pod(s), including the pulp
• some orange peel, dried
• 150 g butter, cold
• 300 g flour
• 1 egg(s), beaten, for brushing the cookies
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

only with the sweetness of dates, suitable for Baby Led Weaning (BLW)

Finely puree the dates with the egg, cinnamon, vanilla pulp, and orange zest. Then, using a food processor, quickly knead the flour with the finely chopped cold butter and the date puree until a lump of dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2 hours. Preheat the oven to 160°C (top/bottom heat). Roll out the dough on a floured surface until about 3 mm thick and shape into desired shapes. Place the cookies on a baking sheet lined with baking paper and brush with beaten egg. Bake the cookies in a hot oven on the middle rack for 10 minutes. The cookies in my photo are filled with sugar-free apricot jam. You can find it in my profile as “Sugar-Free Apricot Spread.”