Squeezed Hash Cookies for Diabetics
Photo by Andreas Thumm
Recommended amount of hash: 2g; makes 60 cookies, approximately 0.03g per cookie
12.25 oz | butter |
07 oz | hash |
4.725 oz | fructose |
1 tablespoon | vanilla sugar |
| 1 | pinch of salt |
0.15999999644 cups | condensed milk |
10.5 oz | sifted flour |
3.5 oz | cornstarch |
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.
