Ingredients

1. If necessary, heat the cream on steam and add lemon flavor (stir well).
2. Fill a baton bar with a filling (white cream).
3. Roll the baton bar and cover it with a plain wafer sheet, then roll it all over to top baton bars up.
4. Melt white chocolate on steam.
5. You can now overflow or dip baton bars in chocolate. If chocolate is thick, add coconut or sunflower oil or cocoa butter.

Enjoy!

Ingredients

200g Natural sweetener Sweria or Sweria M
3 eggs
10ml Vanilla Extract (as desired, recommendation)
250g butter or margarine
500g soft flour
1 baking powder
100g ground walnuts
200g White or Milk cream table with no added sugar (cut to small parts)

1. Preheat the oven to 180C˚.
2. Cover the baking tray with baking paper.
3. Mix the dough from the first 7 ingredients.
4. Finally stir in the chocolate (dough will still be sticky!).
5. Use a spoon to put the balls on baking tray, leaving a couple of cm of space between each biscuit, as they will slightly raise and expand during baking.
6. Bake the small biscuits for 12 min, large ones for 15min.

Ingredients

1. Mash strawberries and add the sweetener and citric acid/juice.
2. Turn on the burner at the highest temperature until the mixture start to boil, then lower to medium temperature and leave the jam to be cooked for another hour.
3. Occasionally remove the foam from the jam, when the foam disappears jam is cooked.
4. Filling the jars (The jars must be preheated in the oven at 100 degrees, then pour hot jam into them. Close them, turn them upside down to make a vacuum, and let them cool down).

Enjoy!

Ingredients

1. Melt margarine.
2. Unite cream, margarine, biscuits, cocoa powder and rum extract and form balls by hand.
3. Melt chocolate on steam and add sunflower oil.
4. Dip formed balls, one by one, into the chocolate and decorate.
5. Leave balls 40 min. in refrigerator to harden.