Do you know sablè pasta?!
Its a shortcrust pastry so called because the mixture must be worked until it has a sandy consistency and which will then become compact and very crumbly once cooked and cooled. Do you think its possible have it in a healthy version? Without butter and without the icing sugar provided in the original recipe?!
Follow me in this new recipe; together make crumbly and tasthy cookies in a few steps..
Apple blossom cookies are delicious sablè cookies, flavored lemon, enriched with fake whipped and filled with two different creams: hazelnuts, cocoa and milk to make children happy and pistachio, always sugar-free, creamy to create addiction..
Combined with the new apple pie flavored oatmeal they allowed me to create wonders..
Try now; are easy, fast and it will be love at the first bite. Promised!!!
In this preparation I have chosen add Greek yogurt flavored with skimmed milk powder to recreate an aftertaste of fake whipped cream.
An excellent base, therefore, also to give life to other famous biscuits or pies to fill.
In the process you will also find the trick that allows you not to lose the shape chosen for your cookies during cooking..
Ingredients:
For the sablè pastry with fake cream
200g apple pie oatmeal
20g of starch
80g of stevia
8g of baking powder
90g of soft ghee
60g of Greek yogurt 0%
10g of skimmed milk powder for desserts
1 small egg
For the stuffing
Organic Pistachio Cream
Hazelnut, Cocoa and Milk Cream
Method:
Before proceeding with the preparation of the sablè dough, in a small container combine the yogurt and milk powder, stir well and set aside.
In a container combine the oat flour, starch, stevia and yeast stirring with a spoon.
Also add the chopped ghee.
Work the ingredients with the fingertips until a sandy mixture is obtained.
Now add the fake cream kept aside and the egg lightly beaten with a fork.
Mix the ingredients well until you get a dough that we wrap in a sheet of cling film.
Let it rest in the fridge for 30 minutes.
After the resting time, spread the dough on a sheet of baking paper to a thickness of 1/2 cm.
With a flower-shaped pastry cutter we cut the cookies.
With the tip of a pastry bag make the hole on half of the flowers obtained.
Put the whole flowers and the pierced ones on a baking tray lined with baking paper and let them rest in the fridge for 1 hour (this step is essential to keep the cookies from losing their shape during cooking and is valid for any preparation and shape you decide to make: also for pies and white cooking).
After the resting time, bake the biscuits at 200° (static and preheated) for 10 minutes (dont let them darken, the surface must be honey-colored).
Let cool completely (as soon as baked will be very soft and only when cool will become crumbly).
Sprinkle half of the perforated and cooled biscuits with icing sugar (optional).
Let's take bases and insert in the center of each a teaspoon of milk and cocoa hazelnut cream and pistachio cream (you can choose the cream you prefer).
Close each cookie with its perforated half by applying a slight pressure.
Let's taste immediately.
Aren't real awesome? Do you like this new flour?
