GLUTEN FREE COOKIES RECIPE

Frollini senza glutine
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Want to find out how to make crumbly, uniquely flavoured and gluten free biscuits?

We present the recipe for ORGANIC GLUTEN FREE COOKIES, made with our SpigaBuona Cake Mix, semi-wholemeal, with no added sugar and lactose-free, like all our SpigaBuona gluten-free flours.

These gluten free cookies are perfect for breakfast, to accompany a good coffee, tea or freshly squeezed orange juice.

All Spigabuona flours are:

Follow the recipe of our Health Food Coach Vanessa Lorenzetti:

Ingredients

PROCEDURE

In a bowl, work the cold butter, the sugar, the pinch of salt and the seeds of a vanilla bean with your hands until you obtain a sandy mixture which is not perfectly bound. Then add the eggs.

Finally, incorporate the Spigabuona Cake Mix taking care not to overwork the dough.

Wrap in a plastic wrap and refrigerate for a minimum of 1 hour before using.

Lightly dust your surface with rice flour and roll out the dough to about 1/2 cm thickness and then form the biscuits into the desired shape. (The rice flour will not cause the dough to stick to your hands).

Arrange them on a baking sheet and bake in a preheated oven at 180 degrees for about 20 minutes.

Frollini gluten free

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