Ingredients

170 g Nomix gluten-free flour
30 g fine corn flour
70 g powdered sugar (incl. vanilla sugar)
45 g egg (smaller whole)
80 g butter
40 ml(g) milk
1 TBSP cocoa 
ca. 3 g baking powder 

For butter vanilla creme: béchamel sauce (mash) from 250 ml
milk and 30 g corn starch,100 g butter,
80 g powdered sugar flavoured with vanilla extract and some rum

How to prepare

Knead the dough ingredients well and let stand in cold. Roll the dough flat (about 3 mm) and cut out the desired shapes leaving a hole. Bake at 160 °C for about 12 minutes. 

Glue together using a butter rum creme prepared in the following way. Beat the butter well with powdered sugar in approximately 1:1 ratio (less sugar if you want the creme less sweet). Rub some mash, (a thick, cooled pudding) made from milk and corn starch, into this substance. Add as much as you please to enjoy the creme. Fine-tune the taste by adding the vanilla extract and rum.