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Squeezed Hash Cookies for Diabetics

Hash Crescents

Photo by Andreas Thumm

Recommended amount of hash: 2g; makes 60 cookies, approximately 0.03g per cookie

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12.25 oz
07 oz
4.725 oz
1 tablespoon
vanilla sugar
pinch of salt
0.15999999644 cups
condensed milk
10.5 oz
sifted flour
3.5 oz
2.8 oz
fructose chocolate coating shaved or cut as finely as possible

Heat up half of the butter. Warm up the hash, and crumble it as fine as

possible into the liquid butter. Fold in the fructose, the spices, and the

condensed milk by hand. (Don't beat it into a foam!) The butter mass should be soft, but not liquid. Mix the flour and cornstarch. Add the butter mass and fructose chocolate, folding it in carefully.

Preheat the oven to 200 degrees Celsius.

Take a piping bag with a large star spout, fill it with the dough, and squeeze it onto baking paper laid out on a baking sheet.

In the preheated oven, bake the cookies for around 13 minutes on the middle rack.