Ingredients
- 300 g of whole grain spelled flour
- 200 g of butter
- 80 g of rice syrup
- 20 g of cocoa
- lemon peel
- jam for sticking
- 200 ml of coconut cream – cocoa cream
- 30 g ground almonds – cocoa cream
- 15 g of cocoa – cocoa cream
- 2 spoons of maple syrup – cocoa cream
How to do it?
- Divide the ingredients for the dough in half, add cocoa only to one half. Work into a nice cohesive dough. Don’t knead the dough for Lineck for too long, just enough to combine the ingredients. Wrap the finished dough in foil and leave for min. put in the fridge for an hour, you can also leave it overnight.
- Place the solid part of the coconut cream in a chilled bowl. Add cocoa, syrup and rub on the cream. Stir in ground almonds and refrigerate overnight.
- Allow the aged dough to rest for a while at room temperature and roll it out on a floured rolling pin into a sheet 3 to 5 mm thick. Cut out circles from the cocoa dough, from a light heart. Cut a small circle in half of them with an even smaller cutter.
- Spread the cut out shapes on a baking sheet and bake in an oven preheated to 160 °C. The dough is thin, so you need to watch it. Bake until pink for about 10 to 15 minutes.
- Leave the baked Linecki to cool completely. Spread the hearts with marmalade, the circles with cream and glue. Store the hearts in a box lined with paper napkins. Keep the cream wheels in the cold so that the cream does not melt.
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