Suroviny
| 140 g Nomix gluten-free flour |
| 95 g milled nuts |
| 50 g powdered sugar |
| 95 g butter |
| 1/2 TBSP cocoa (ca. 6 g) |
| yolk |
| lemon peel |
| Creme: 1 part butter |
| 1 part sweetened condensed caramel milk |
Postup
Sift the powdered sugar and cocoa mixing them with the other dry ingredients. Then add the softened butter, yolk and lemon pell with no prior chemical treatment. Knead all together thoroughly and let stand for at least 1 hour. Roll the dough flat (about 3 mm) and use a leaf form to cut out the leaves placing them on a sheet of baking paper. Bake at 170 °C for about 7-9 minutes.
Prepare the creme by whipping the butter while gradually adding the sweetened condensed caramel milk in a 1:1 ratio. If you wish, you can add other ingredients into the creme. Always glue two leaves together using the caramel creme. If you want to decorate the top piece (using chocolate icing, for example), do so before gluing the leaves together.
