![]() Scoop out the flesh of a watermelon (seeds and juice too) into a large kettle. Mix all ingredients and work with a pastry cutter until crumbly. Sprinkle the tops with the streusel crumb mixture (recipe follows) and bake in a 350° F oven for about 25 to 30 minutes or until done.Ģ cups flour, 1 cup sugar, 1 cup brown sugar, 1 stick butter or margarine, 1/2 tsp salt. ![]() Roll gently, cut into small rolls and place in a greased muffin tin or on a cookie sheet. When the dough has doubled, punch it down and form into a ball again and let rise until doubled again. Knead and then form the dough into a ball and then place in a greased bowl, cover with a towel and set in a warm place. Add more flour until you make a soft dough. Mix together then add enough flour to make a smooth batter. Add the sugar, egg, schlecksel/molasses, remaining water, salt and anise. Here is a recipe for a Volga German sweet/spicy roll called Pfeffernisse, plus instructions on how to make watermelon syrup:ġ-2 pkgs yeast (.25 oz or 2 1/4 tsp per package)ģ/4 cup Schlecksel (watermelon syrup, below) or molasses as a substituteĭissolve the yeast in a little warm water. No matter what kind of low carb, keto or paleo cookie you plan to bake, I can just about guarantee that if you add VitaFiber, you will be happy that you did.This family recipe comes from the kitchen of Charles Brungardt: Not only does it cut the carbs in half and keep the sweetness but it gives the cookie the right texture and helps it hold together. This low carb cookie is sure to please with no sugar, lots of flavor and just enough sweetness to make you go, "Hmm, I think I'll have another please." In my opinion, VitaFiber is the key ingredient for any kind of keto cookie. Too many low carb recipe variations result in bland and dry mini-bricks that scratch the top of your mouth like they were rolled in all the sand your brought home from your last beach vacation. Instead, drizzle some sugar-free chocolate on top of these delicious bites and it will complement the spicy surprise these cookies bring to your holiday table.īaking sweet treats on a low carb diet can be a challenge. Some variations role the finished cookie in powdered sugar, but I've yet to find a good sugar substitute that gives the right taste in recipes like this. The word "pfeffernüsse" means "peppernuts" and while some versions of this classic European cookie do contain nuts, this recipe doesn't specifically, although our keto substitution brings some almond flour into the mix. This is a healthier twist on that famous German cookie using absolutely no grains or sugars, making them nutritious and delicious. Allow to cool for 20 minutes, then frost or drizzle with chocolate glaze.Bake time is 15 minutes for all 30 cookies. Roll into 1 and 1/2 inch sized balls and place on a baking sheet, flattening slightly if desired.Wrap and chill in the fridge for two or more hours.Remove from heat add in the anise and eggs and mix well before adding the wet ingredients into the dry ingredients. In a sauce pan add the VitaFiber, butter and melt over low heat while stirring continuously.In a bowl add the dry ingredients and combined.If your cookie dough is ready, preheat oven to 350F.And wow, let me just say these are fantastic! They have a lot more zing than gingerbread, making them a bit more of an "adult" cookie that goes great with coffee or something stronger. Have you ever had a Pfeffernüsse? As a special request from my husband, this was my first time making them.
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