Christmas cookies made with Sucralín by Adriana Gutiérrez

Christmas Cookies with Sucralín

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.

Younger generations know how to enjoy gourmet cuisine. A Very Made-in-Spain Gourmet Pairing: Jamón, Cava, and Fino