Biscuits on smooth

Recipe courtesy of Chef Paulina Abascal respostera and Splenda.

Ingredients

• 600gr. whipping cream
• 528gr. flour
• 6g. baking powder
• 16g. SPLENDA No Calorie Sweetener
• 1 egg
• For the sweet apricot:
• 8 apricots
• 16 g of SPLENDA, no-calorie sweetener
• 92 ml of orange juice
• 1 cinnamon stick

Preparation


For the biscuits:
Preheat oven to 200C. Whip cream to soft peaks point. Merge to tazo remaining ingredients with a fork.
Wrap them with cream. Knead lightly, adding more flour if necessary.
Give them a hand and adjust them on a nonstick or lightly greased pan.
Barnizarlos with the egg. For the sweet apricot: apricots cook a few seconds or boiling water, cool and peel them and seeds. Chop finely. In a small saucepan combine the apricots with the remaining ingredients and simmer until thickened slightly. Allow to cool.

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fruit