GLUTEN-FREE CHRISTMAS COOKIES

Posted by Rosa Rizzo on

GLUTEN-FREE CHRISTMAS COOKIES
Ingredients for pastafrolla
90 g temp butter. environment
80 g semi-milled or veiled sugar
1 tablespoon yeast for sweets
3 whole medium eggs
1 tablespoon olive oil
1 grated lemon scorch
1 pinch of cinnamon
Ingredients for glass
120 g of veil sugar
1 egg albumen
Progress

In a terrine mix all the ingredients, work well with your hands until you get a compact and homogeneous baker. Rest in the fridge for 30 minutes. After the time indicated, sprinkle with a pinch of flour a worktop or a splash and spread the dough with a mattress. You decide how thick it is to make cookies. With Christmas stamps you can start shaping your cookies. Place them on a roasting pan covered with baking paper and cook in a preheated oven at 180 ° for about 10/13 minutes (check, the surface must not burn).

Cool the biscuits and in the meantime prepare the glaze: whisk the snow albumin and smooth the veil sugar until you have a dense and homogeneous compound, place it in a sac-à-few with a fine, smooth mouthpiece and decorate the cookies to your liking.

Let them rest for about 5 minutes to solidify the glass and serve.


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