My own recipe for gluten free honey cookies.
Preparation time 20 minutes .. Cooling over night .. Baking 8-9 minutes .. Durability min. 1 month
INGREDIENTS .. 70-100 pcs
- 200 g boekweit (GLUTENVRIJ) bloem
- 100 g poedersuiker
- 65 g honing
- 1 ei
- 1 tl soda bicarbonaat
- 1 tl gemalen kaneel
- 1/3 tl gemalen kruidnagel
- 1 tl geraspte BIO citroenschil
- 50 g plantaardige vet
- 150 g poedersuiker
- eiwit van middelgroot ei
First mix all dry ingredients well together. Now “pulverize” the cold fat in the flour (see picture below). Only now add the eggs and honey and mix quickly with bread heels in the kitchen robot until the dough begins to form. Put the mass at the workplace and process into a homogeneous dough. Wrap it in the kitchen foil and let it rest overnight (or at least 4 hours) in the refrigerator.
Preheat the oven to 180°C.
After cooling, take a third of the dough and roll it out to a thickness of 5 mm. Using cutters, shape the biscuits and place them on a baking sheet covered with baking paper / foil. Sprinkle the cookies with beaten egg and bake for 8-9 minutes (depending on the oven).
Take them after baking the oven and immediately cool them on a grid. Do not decorate them the same day of baking otherwise the glaze can slip. Best is to leave the cookies for a day and decorate a day later.
Beat the egg whites until stiff with sifted icing sugar, fill a patisserie bag with very dune nozzle and decorate it to your own wish / fantasy.