1 shortcrust pastry (shortbread dough according to basic recipe)
2 sprigs fresh rosemary
1 tsp grated organic lime zest
120 g fruit spread made from apricots (min. 70% fruit content)
10 g powdered sugar from raw cane sugar (1 tbsp)
Instructions
1. Prepare the dough according to the base recipe. Find it here: Shortcrust Pastry.
2. Wash the rosemary, shake it dry, and finely chop the needles. Knead the needles together with the grated lime zest into the dough.
3. Form small balls from the dough (about the size of a walnut), press them slightly flat, and place them on a baking sheet lined with baking paper. Use the handle of a ladle to press a small indentation into each ball.
4. Fill the indentations with fruit spread using two teaspoons. Bake the cookies in the preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 15 minutes until golden brown. Remove them and let them cool.
5. Dust the cooled cookies with powdered sugar and serve.
Nutrition per serving
kcal: 85
Protein: 2 g · Fett/Fat: 4 g · Carbs: 11 g
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