SUGAR-FREE BASIL COOKIES
A fresh and tasty cookies for demanding and courious palates.
To the question asked on Instagram last week: “which recipe among the four basil experiments would you like to see published on the blog” you have chosen: the Sugar-free Basil Cookies.
Yes, they are the winners of this first survey.
It was nice to see the continuous head-to-head between the various recipes in the race… at various times of the day both the Basil Ice Cream and the Spaghetti with Basil were in first position, let’s say they fought until the last but at the in the end they came in second and third place, while the poor Basil rolls had a gap too high to compete from the start even if they too did not fare badly with the votes.
These cookies “passed” under two different experimentations… for the first one I used a kind of shortbread dough… the result was good but I lacked that something… so I wanted to do them again. It was enough to add 3 small ingredients and they took, in my opinion, an awesome taste so I will share thise one with you guy.
Those can be served alone or with a nice fresh lemonade or accompanied by a cup of vanilla ice cream without sugar and without ice cream maker (the recipe can be found here) while in winter they will be excellent whit a white or green hot tea.
Are you curious to know what these ingredients are?!
Read on and you will find out… We will start from the procedure step by step and at the bottom, as usual, you will find the summary card with all the doses, ingredients, utensils etc that you can always keep with you. I look forward to the photos of your experiments and your results… If you share them on social networks, remember to tag me @vallihomemade and use the hashtag #vallihomemade. Or you can send them to me privately via message or email so that you can all enter the album of the Vallì’s cooking family!!!
METHOD
Let’s turn on the oven at 180°C (356° F) then take the glass of the processor and add the 00 flour, corn flour, butter, fructose, lemon zest, egg, baking powder and the heavy cream.
Blend everything until the butter is completely crumbled then we turn it over on a table and start to knead it quickly until we get a nice compact ball. We wrap the dough in plastic wrap and let it cool in the fridge for at least 30min.
If you prefer a homogeneous dough (without the coarse pieces of basil) in a small mixer you can blend the basil leaves with the cream before putting them in the mixer together with the other ingredients.
After the necessary time we lay the dough on a floured surface and with the help of a rolling pin we begin to spread it until it reaches 5/8 mm (0.04 inch).
With chosen cookie cutter we begin to cut our biscuits.
We lay them on a baking tray previously lined with baking paper and bake them for 15-20 minutes.
When the cookies are golden brown, remove the plate from the oven and let everything cool.
I recommend eating freshly made cookies. They can be kept for a few days in a tin box but in this case I do not recommend freezing them because basil could change its taste.
ATTENTION PLEASE
Do not change fructose with any other sweetener because it will not have the same result. Each sweetener has a different glycemic index and a different sweetening power.
THE VALLÌ’S COOKING FAMILY
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