Ingredients
| 260 g Nomix gluten-free flour 50 g fine corn flour 25 g powdered sugar 75 g brown cane sugar 1 packadge of vanilla sugar 120 g butter 1 TBSP chia seeds (add to you liking) 1 egg 60 g milk ca. 5 g baking powder lemon peel |
How to prepare
Beat the softened butter, egg and sugar thoroughly. Mix Nomix gluten-free flour, the corn flour, baking powder and seeds and gradually add them into the beaten substance alternating with the liquid. Do not forget about the lemon pell with no prior chemical treatment.
Let the dough stand. It is suitable for preparing cookies using the cookie press. But it is possible to replace it with a pastry bag squeezing small kisses onto the baking tray. Or you can press the dough through a mincer using various dies.
Bake at 170 °C for 18-20 minutes until crunchy.
The cookies are non-perishable. When stored well, they can last up to several months.
