We come to Christmas. Would you like a dessert that culminates in the most important dinner of the year? Adriana Gutiérrez, from Sugar Corner, has created us some cookies made with Sucralín and other seasonal products that will delight the little ones and the oldest.
Ingredients
- 250gr flour
- 50 gr cornstarch
- 5 gr of ground cinnamon
- 5 gr walnut
- 2,5 g of clove powder
- 3gr of Maldon Salt
- 175 grams of butter
- 4gr of Sucralín
- 50ml of rum
- 2gr of vanilla
- 75ml milk
- 25gr dried apricots
- 25gr almonds
- 25gr hazelnuts
Crafting
- Mix the butter with the Sucralin granules, vanilla and rum. Mix it well with the cinnamon sticks until you get a smooth and creamy paste.
- Subsequently, mix the solids with each other (cloves, cinnamon powder, cornstarch, flour and walnut) and add to the interior mixture twice, interspersing it with the milk.
- Mix it until you get a compact dough that easily comes off the bowl.
- Laminate with the roller to about 5 mm and leave to rest in the covered refrigerator for at least 1 hour.
- Cut into a star shape and paint with a brush, spread the cookies with cream and mixed egg white.
- Arrange on top of each cookie: almonds, hazelnuts and dried apricots (cut into squares)
- Bake the cookies for 12 min at 180ºC.
- Remove from the oven and let cool, and once cool, sprinkle with Sucralín. They will be ready to eat.
AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.
