GLUTEN-FREE SPRITZ COOKIES

by Oana

I fondly remember the spritz cookies from my childhood. Back then it was a feast to eat such a thing. Now, with the abundance of mouth-watering, but full of unhealthy additives, commercial sweets, we have kind of forgotten the taste of homemade cookies. And since I inherited a spritz cookie device, I thought I’d use it accordingly.

    Ingredients:

    • 300 grams of rice flour
    • One tablespoon of psyllium bran soaked in 6 tablespoons of water
    • 100 grams of melted coconut butter
    • 2 spoons of sugar
    • An egg
    • A teaspoon of baking powder
    • Grated peel from a lemon
    • A pinch of salt

    Method of preparation

    1

    Mix the melted coconut butter with the egg and sugar, then add the soaked bran and mix well. Continue with salt, baking powder and lemon peel. The rice flour is added last, resulting in a fluffy, non-sticky dough that is put through the mincer with the cookie attachment attached. The cookies are made quite short and handled with care, being fragile. Place them nicely on the tray lined with baking paper and put them in the oven for an hour. Leave to cool in the pan, still crumbly while warm. After they cool there is no danger of them breaking.

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