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Gluten-free Cookie Dough – This Is How You Make Cookie Cutters

5 from 4 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 41 kcal
Contents show

Ingredients
 

  • 400 g Teff flour
  • 1 packet Baking powder
  • 2 Eggs
  • 220 g Margarine
  • 120 g Stevia or 200 grams of sugar
  • Ginger bread spice
  • 1 packet Vanilla sugar

Instructions
 

  • Mix the flour and baking powder. Knead the eggs well with all the other ingredients. If the dough is too firm, an egg or yoghurt will help - if it is too "mushy" add a SMALL amount of teff flour.
  • Wrap everything in foil and place in the refrigerator for at least 1 hour. Roll out the gluten-free cookie dough in small portions on the floured work surface and cut out shapes -
  • Bake at about 170 degrees for 10-15 minutes. I take the cookies out of the oven after about 10 - 12 minutes, then they are still nice and soft - they harden a little.
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Nutrition

Serving: 100gCalories: 41kcalCarbohydrates: 10g
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Written by John Myers

Professional Chef with 25 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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