Soft biscuits with light jam

Make the batter: In a large bowl, mix the egg with the oil, erythritol, and vanilla extract until smooth.

Mix the sifted flour with the baking powder and a pinch of salt. Knead until you have a soft, slightly sticky mass.

Resting: Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes. This step makes it easier to form cookies.

Form the biscuits: scoop out a small amount of dough (about 30 g), form a ball, flatten it and insert a teaspoon of raspberry jam in the centre.

Close the dough around the jam and form a closed ball, sealing well.

Baking: Place the cookies on a baking sheet with parchment paper, slightly spaced apart. Bake in a static oven preheated to 180°C for about 12 to 15 minutes, until the edges are just golden brown.

Cooling & Decorating: Let cool completely, then sprinkle with powdered erythritol for a sugar-like visual effect.

Nutritional advice

You can replace the raspberry jam with sugar-free 100% fruit compotes (such as blueberries, strawberries, redcurrants).

For a gluten-free version, use rice flour and oat flour that is certified gluten-free.

To increase the protein content, you can add a tablespoon of almond flour to the batter.

They can be stored well for 3 days at room temperature in a closed container.