Crumbly cracker cookies for diabetics
12 servings
90 minutes
Crumby dry biscuit for diabetics is a real find for those who monitor their blood sugar levels but don't want to give up delicious desserts. This recipe has roots in Russian cuisine, where dry biscuits have long been considered a simple yet hearty treat. By using fructose instead of sugar, it is suitable for people with diabetes. Butter gives the dough a delicate structure, while vanilla and rum used to soak the dried fruits add a refined aroma. Each biscuit turns out airy and crispy, with dried cranberries adding a sweet-sour note. It can be served as an independent dessert or paired with delicate ice cream. This treat not only delights in taste but also remains a healthy sweet option.
1
In a bowl, mix breadcrumbs, fructose, 1 packet of vanillin, and 2 packets of baking powder. Add finely chopped warm butter and rub with hands until it reaches a uniform sand-like consistency.
- Crushed breadcrumbs: 430 g
- Fructose: 1 glass
- Vanillin: pinch
- Baking powder: 2 teaspoons
- Butter: 100 g
2
We heat the milk (it should be warm, even hot, but not boiling!) and add it to the mixture. We mix until homogeneous and let it sit for half an hour under a towel.
- Milk: 1 glass
3
At the same time, we pour rum over the dried fruits and let them steep. We stir several times for better absorption.
- Dried cranberries: 130 g
- Rum: 50 ml
4
After half an hour, strain the rum through a sieve directly into the bowl with the dough and mix until smooth; sprinkle the dried fruits in the sieve with flour (to better incorporate them into the dough), shake to remove excess flour, and combine with the dough. Mix well.
- Rum: 50 ml
- Dried cranberries: 130 g
- Olive oil: 50 ml
5
We shape balls by hand and place them on a baking sheet lined with parchment paper (no greasing needed!). Cover with a towel and let sit for half an hour.
6
Preheat the oven to 180° and place the baking tray inside for 35-40 minutes.
7
When browned, remove it immediately from the tray (to prevent burning), let it cool for 10-15 minutes (on a rack or on a plate lined with a towel — to avoid getting soggy) and serve (plain or with ice cream)