DOUGH INGREDIENTS
- 70g sheep butter, room temperature
- 60g allulose
- 1 egg
- 90g Light Organic Baking Mix
- 1 tbsp sheep's milk
GLAZE INGREDIENTS
- 80g of chocolate with the highest possible cocoa content (ideally 100%)
- 1 tbsp allulose
- 1 tbsp sheep butter
CHOCOLATE GLAZE INSTRUCTIONS
Melt all ingredients slowly in a pot over medium heat and stir until a thick, viscous mass forms.
INSTRUCTIONS FOR LINZERKIPFERL
- Mix the butter until it is creamy and light.
- Add allulose and mix well.
- Add the egg, mix well again.
- Finally, mix in the flour and form small crescent rolls using a piping bag or decorating syringe.
- Bake at 180 degrees Celsius (top/bottom heat) for 12 minutes.
- Let cool, spread thinly with "jam" and stick two crescent rolls together with the bottom facing down.
- Finally, dip in melted chocolate and let cool.



