What do you need ?

• 50 g Green Sweet Erythritol
• 30 g Green Sweet Sweet Vanilla
• 65 g (vegetable) butter
• 2 tbsp water
• 135 g wheat flour
• pinch of salt
• 2 tbsp almond milk
• 1 tsp vanilla extract
• 2 tbsp coconut oil
  
  

How to make? 

1. Mix the brown sugar, vanilla sugar and butter in a bowl until creamy. Then add the water and mix until incorporated.
2. Add the sifted flour and the pinch of salt. Knead this into a firm dough
3. Wrap it in cling film and put it in the fridge for at least an hour.
4. Preheat the oven to 180 °C
5. Roll out the dough to a thickness of about 1/2 inch. Cut out a circle of about 3.5 centimeters and place it on a baking tray lined with baking paper.
6. Bake them for 8 minutes until golden brown. Then let them cool completely
7. Meanwhile, make the cream by mixing the Green Sweet Erythritol, almond milk and vanilla extract. Blend until smooth.
8. Then add the coconut oil little by little and keep stirring well in the meantime, so that a firm cream is created. Does it flow off your spoon too quickly? Then add extra sugar substitute.
9. Put this in a piping bag and pipe on the cookies. Decorate as desired