John Myers
Ingredients for 1 servings:
- 80 g margarine, unhydrogenated / butter
- 2 eggs
- 1 pinch(s) of salt + raw cane sugar
- 1 tbsp sweet cream
- 150 g brown rice, medium grain, ground
- 150 g buckwheat, ground
- 2 tsp baking powder
- 1 pinch(s) of paprika granules
- 1 tsp caraway seeds
- ½ tsp caraway seeds, ground
- ½ tsp herbal salt
- 130 g milk
- 200 g cheese, Limburger 40%
- 1 garlic clove(s), crushed, if desired
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free
Dissolve the Limburger with a little milk and puree with an electric hand blender, then let cool slightly. Mix all the ingredients together and add them to the mixture and mix. A food processor is ideal. (5-7 minutes on low speed) Place small heaps onto a baking tray lined with baking paper using 2 teaspoons, not too densely, as they will run, or use a piping nozzle. Bake the cookies at around 150°C in a fan oven for around 10-20 minutes. Note: Some recipes for shortbread cookies require the addition of a little baking powder. This will ensure that they run. Only recipes without baking powder can you expect them not to run.
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