Christmas Cookies with Sucralín
It's Christmas time. Fancy a dessert to finish the most important dinner of the year? Adriana Gutiérrez, from Sugar Corner, has created cookies made with
Sucralín and other seasonal ingredients that will delight both children and adults.
Ingredients
- 250 g flour
- 50 g cornstarch
- 5 g ground cinnamon
- 5 g nutmeg
- 2.5 g ground clove
- 3 g Maldon salt
- 175 g butter
- 4 g Sucralín
- 50 ml rum
- 2 g vanilla
- 75 ml milk
- 25 g dried apricots
- 25 g almonds
- 25 g hazelnuts
Preparation
- Mix the butter with the granulated Sucralín, the vanilla and the rum. Beat well with a whisk until you obtain a smooth, creamy paste.
- Then mix the dry ingredients together (clove, ground cinnamon, cornstarch, flour and nutmeg) and add them to the butter mixture in two additions, alternating with the milk.
- Mix until you get a compact dough that easily comes away from the bowl.
- Roll out with a rolling pin to about 5 mm and let rest in the refrigerator, covered, for at least 1 hour.
- Cut into star shapes and brush with a mixture of cream and beaten egg white.
- Place on each cookie: almonds, hazelnuts and diced dried apricots.
- Bake the cookies for about 12 minutes at 180°C (350°F).
- Remove from the oven and let cool, then once cold, dust with Sucralín. They will be ready to eat.
[embed]https://www.youtube.com/watch?v=59hY3BKbsmk&t=306s[/embed]
