Valentine's Day Cookies you'll never know are sugar-free!
Difficulty
Serves
portions
Time
30min
Posted by nexbaau on 8th Apr 2021
Ingredients
Biscuits
- 110g softened butter
- ½ cup rice malt syrup
- 1 egg lightly beaten
- 3 cups plain flour
- 1 tsp cornflour
- 1 tsp baking powder
- 1/4 tsp salt
Berry Kiwi Filling
- 3 cups strawberries, frozen
- 2 kiwis, peeled and sliced
- 2 tbsp chia seeds
- 1/2 cup Nexba Raspberry & Kiwi Mineral Water
Method
- In a bowl combine the butter and rice malt syrup until incorporated. Stir in the beaten egg.
- In a separate bowl, sift the flour, corn flour, baking powder and salt.
- Add the dry mixture to the wet ingredients and combine until a dough forms. Wrap in plastic wrap and place in the fridge.
- Meanwhile to make the filling, place the strawberries, kiwi and Nexba Raspberry & Kiwi Mineral Water in a small pot and heat over a medium temperature. Allow it to start bubbling, then leave to simmer for 20 minutes or until the mixture is sticky and thick. Smash the berries with your spoon or fork and allow them to break down.
- Remove from the heat and stir in the chia seeds. Blend in a blender or using an immersion blender until smooth. Set aside.
- Preheat the oven to 170℃ and line a baking tray with baking paper.
- Turn the dough onto a floured surface, and roll to be about half a cm thick. Cut out as many heart cookies as possible and place on the prepared tray. Using a knife, carefully cut out a small heart in the middle of half the cookies.
- Bake for 10-12 minutes. Remove from the oven and leave to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- To assemble the cookies, spread the berry kiwi filling over the full hearts and place a cut out heart on top.
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