Diet Shortcrust Pastry Bull’s Eye Cookies with sugar-free fruit compote
Hand-kneaded, using a stand mixer or Thermomix.

They are made from a light and crumbly pastry without butter and with whole wheat flour and erythritol, making them high in fiber and low in fat, yet crumbly and tasty, filled with a delicious sugar-free fruit compote.

Great for breakfast or a snack, whether with tea or milk.

You won’t even realize they’re diet-friendly at all; in fact, you won’t believe your taste buds, and even the most skeptical of light products will notice.

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Diet Shortcrust Pastry Bull's Eye Cookies

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 16 cookies
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

129.92 Kcal

calories per serving

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Energy 129.92 (Kcal)
Carbohydrates 21.96 (g) of which sugars 4.41 (g)
Proteins 3.25 (g)
Fat 6.01 (g) of which saturated 0.81 (g)of which unsaturated 4.62 (g)
Fibers 1.61 (g)
Sodium 12.36 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2 1/2 cups whole wheat flour (or all-purpose flour, or mixed with oat flour)
1/3 cup sunflower seed oil
2 eggs
1 tsp baking powder
1/2 cup erythritol
Half teaspoon lemon zest
7 oz strawberry compote (sugar-free or your choice)

Diet Shortcrust Pastry Bull’s Eye Cookies

Tools

What we need to make the

1 Bowl
1 Stand Mixer or Thermomix
1 Rolling Pin
1 Work Surface
2 Baking Trays
1 Cookie Cutter about 1.5 inches
1 Cookie Cutter about 0.4 inch, or a bottle cap
1 Parchment Paper

Steps

Diet Shortcrust Pastry Bull’s Eye Cookies

To prepare the whole wheat shortcrust pastry, you can work by hand or use a mixer or a stand mixer with the hook, or alternatively the Thermomix.
Hand-kneaded:
In a bowl, mix the flour with the baking powder and a pinch of salt and set aside.
In another bowl, or in the bowl of the stand mixer, beat the eggs with the erythritol and grated lemon zest.
Add the oil to the eggs in a thin stream and continue to mix
Then it’s time for the whole wheat flour with the baking powder and salt and mix a little at a time
If working by hand, first mix the ingredients in a bowl
then transfer everything onto the work surface and continue kneading by hand until you get a smooth and homogeneous dough.
If you have used a mixer or stand mixer, when all the ingredients are well combined and detach from the sides of the bowl,
With the Thermomix
Place all ingredients together in the bowl, and activate kneading for 4 min.
Then put the dough on the work surface and compact it with your hands.
Transfer the dough onto the work surface and compact the dough.
You’ll know the dough is ready when pressing with a finger doesn’t stick to the dough.
Once you have the dough, wrap the shortcrust pastry in plastic wrap and put it in the refrigerator for 30 minutes before you can use it.
Prepare a cookie cutter approximately 2 inches in diameter and a bottle cap to cut out the center
Place the shortcrust pastry on a work surface, and flatten with a rolling pin first by pressing it down, then spreading the dough to about 1/10 inch thick.
Divide the dough into 2 parts. In the first part, make the base circles, which should be whole.
then with the remaining dough, make circles with a hole in the middle. The leftover dough can be re-kneaded, rolled out again, and start from scratch, making equal numbers of shapes with a hole in the middle and without.
Spread all the shapes on a baking tray with parchment paper, spaced at least 1 inch apart, and bake in a static oven at 350°F for about 15 minutes.
When baking is complete, remove the trays from the oven and wait for them to cool.
Now comes the best part, filling all the bases to your choice among the sugar-free compotes I propose on my blog. Click
If you want, you can also melt dark chocolate in a bain-marie, and spread it over the base and then cover it with the holed part.
Here you have ready the Diet Shortcrust Pastry Bull’s Eye Cookies with sugar-free fruit compote.