Butter cookies and honey

In a bowl, 250 grams of butter, 3 teaspoons of honey (are approx.Be good and 2 eggs and 250 grams of flour are added and everything is mixed well.The dough is allowed to rest on the refrigerator about 10 minutes.A little cinnamon and another little vanilla powder is added and everything is very good mixed again.It kneads with a roller making a very fine dough.The forms of cookies are made and put on the oven tray on a paper so that they do not stick.Apart from, an egg is beaten and applied with a brush on the cookies.The oven is put at 200º and when the tray is hot and left 12 minutes.

Take advantage, for some special occasion!

What kind of sweetener do you normally use? I understand that we talk about saccharin or aspartam

Greetings,

Fer, the one I use is called Gluceminus, of the Biocenturi brand, I do not know exactly right now if it is aspartamo or what and that I do not have the package by hand.Let's see if I look at it.

It is out of curiosity, I had been told that according to the type of sweetener, that it was not going well to cook, but I do not remember why ... if there is one you use and go well, I will use it too.;)

Thank you so much!,

Hi Fer!The sweetener that I told you, Gluceminus, is posting potassium, isomalt and fibers and is suitable for cooking.It is used in the same quantities as sugar.
Kisses.

... I think that the only sweetener who does not serve to cook is aspartamo, loses the properties with heat ...

If aspartamo powder loses properties, I use liquid saccharin ... but honey? eat honey?

Yes, sometimes at breakfast, or when I anticipate enough physical activity, yes, without spending and calculating insulin units to compensate for it.

@fer This is temperature.Not all sweeteners support the heat, which I have understood, the Stevia and the tagatosa are going well for desserts.Also the polyalcohols sweeteners.There is a brand called Dayelet (but I can put it you take it away), which has a wide range to do everything, and comes with equivalences to sugar.Agabe's syrup is also very typical.

@pochola I referred to the natural, of course, to cook the honey I do not think it goes very well ...:-/