John Myers
Ingredients for 1 servings:
- 200 g flour, gluten-free
- 100 g cornstarch
- 1 egg(s)
- 125 g sugar
- 150 g butter, room temperature
- 1 packet of vanilla sugar
- 1 tsp, leveled baking powder
- jam
- Flour, gluten-free, for rolling out
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
gluten-free cookies, makes about 25 pieces
Put the flour, cornstarch, sugar, and vanilla sugar in a bowl. Make a well in the center and add the egg, then scatter the butter over the dough. Knead with your hands until you have a shortcrust pastry, wrap in cling film, and let it rest in the refrigerator for 30 minutes. After the resting time, roll out the dough in portions on a lightly floured surface until thin, keeping in mind that two cookies will be stacked on top of each other. Now cut out as many cookies with and without a hole as there are with a hole, which makes about 3 baking sheets. Bake the cookies one after the other on baking sheets lined with baking paper at 160°C (top and bottom heat) for about 6-10 minutes, depending on the oven. Let cool briefly after baking. Then spread the cookies with and without a hole with jam (about 1/2 teaspoon), and then place one without a hole on top. If you like, you can dust them with powdered sugar, but it’s not necessary.
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