Halloween cookies

Ingredients for 1 servings:

• 500 g flour, gluten-free
• 2 eggs
• 2 egg whites
• 250 g butter, cold
• 2 packets of vanilla sugar
• 2 tsp psyllium husks, ground
• 150 g sugar, to taste
• 1 pinch of cinnamon powder
• n. B. sugar decoration
• n. B. Food coloring, for coloring the dough
• 2 egg yolks for brushing

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

gluten-free, makes about 30 cookies

Make a shortcrust pastry from all the ingredients and refrigerate it for at least 30 minutes; the longer the rest, the easier it will be to work with. If you like, divide the dough and color it with food coloring. After the resting time, sprinkle some gluten-free flour on the table, roll out the dough, and cut out about 30 Halloween cookies. To prevent the dough from sticking to the rolling pin, place a sheet of plastic wrap between the dough and cut out about 30 Halloween cookies. There are no limits to the decorations. Simply brush with the leftover egg yolk or sprinkle with colorful sprinkles, etc. Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 175°C (top/bottom heat) on the middle rack for about 10 to 20 minutes. Makes about 30 cookies.