Crispy and delicate butter cookies, this time in a gluten-free version. This is the perfect recipe for those avoiding gluten, although they are so delicious that they will surely appeal to all sweet lovers.
Ingredients
Cookies
- Powdered sugar: 4 tablespoons
- Egg: 1
- Egg yolk: 1
- Vanilla: 3 g
- Butter: 120 g
- Corn flour: 100 g
- Rice flour: 100 g
- Potato starch: 60 g
- Salt: a pinch
Additional
- Brown sugar: a pinch
- Strawberry jam: 50 g
- Almonds, sliced: 50 g
Preparation
Preheat the oven to 180°C. Cream butter with powdered sugar. When the butter is well creamed, add: vanilla seeds or vanilla extract, salt, egg, and egg yolk – while adding ingredients, continue to cream them until the mixture becomes fluffy.
Add potato starch, rice flour, and corn flour to the creamed ingredients. Mix everything using a spatula until all the ingredients are combined.
Line a baking sheet with parchment paper. Transfer the dough to a piping bag and pipe it out. You can give the cookies any shape you like, such as circles, triangles, stars, flowers, etc. Transfer jam into a second piping bag and pipe it onto the chosen cookies. Cookies without jam can be sprinkled with brown sugar or chopped almonds or left plain.
Place the prepared cookies in the preheated oven and bake for 10-14 minutes, until they turn golden brown.
