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Gluten-free New Year's cake

updated

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Ingredients for 1 servings:

  • 300 g rock sugar
  • 800 ml boiling water
  • 1 cinnamon stick(s)
  • 250 g butter
  • 15 g anise powder
  • 7 ½ g cardamom powder
  • 300 g buckwheat flour
  • 200 g corn flour
  • 1 packet of vanilla sugar
  • 3 eggs

Instructions

Working time approx. 2 hours 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 2 hours 30 minutes

Dissolve the rock candy in boiling water and a cinnamon stick, then let it cool. Melt the butter and let it cool. Combine the flours with the vanilla sugar, anise, and cardamom. Mix the cooled sugar water (without the cinnamon stick) with the flour. Stir in the cooled butter (melted). Whisk the eggs and add. Mix everything into a smooth batter and chill overnight. (Not necessarily in the refrigerator!) Bake and shape the cookies the next day using the New Year’s iron. Let it cool. They will keep for a long time if kept in a sealed container.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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