Servings per dessert: 15
Serving weight: 32 g
EQUIVALENTS: 1 STARCH EQUIVALENT & 1 FAT EQUIVALENT
100 g (4 tablespoons) light margarine at room temperature
150 g (1 ¼ cups) JOTIS All Purpose Flour
13 g (2 ½ teaspoons) JOTIS Baking Powder
50 g (5 tablespoons) walnuts
35 g (4 tablespoons) sunflower seeds
10 g (1/2 cup) Sweet & Balance Tabletop Sweetener
150 g (half jar) Sweet & Balance Strawberry Jam
Place the margarine, the egg and the Sweet & Balance Tabletop Sweetener in the mixer bowl and beat with the flat beater, until fluffy.
Add the nuts, semi-crushed, and continue mixing, slowly adding the flour and the baking powder.
Once the dough is smooth, wrap in plastic wrap and leave in the fridge, for about 1 hour.
Roll it out with a rolling pin and cut 30 round biscuits using a biscuit cutter. In half of the biscuits, cut a smaller circle in the middle, using a knife or a smaller biscuit cutter. Remove the smaller circle to form a hole.
Line a baking pan with parchment paper. Place the biscuits next to each other in the pan and bake in a preheated oven on the convection setting, at 180°C, for 15-20 minutes. When they cool down, take a whole biscuit, spread 1 teaspoon of Sweet & Balance Strawberry Jam on top and cover with a biscuit with a hole.