Ingredients
| 200 g Nomix gluten-free flour |
| 120 g honey |
| 80 g powdered sugar |
| 1/2 yolk |
| 2 TSP milk |
| a tip of TSP soda |
| Creme: |
| butter |
|
sweetened condensed caramel milk |
| Coating: |
| nuts |
How to prepare
Knead the dough ingredients patiently to prepare a dough of similar consistency to those used for home-made pasta. If the dough feels too sticky, add some flour. Let stand for at least 2 hours. Roll the dough flat (about 3 mm) and cut out small circles (about 3 cm diameter). Bake in an oven at 160-170 °C. Glue the cooled off cookies together using a creme made by beating 3 parts of butter and 1 part of the sweetened condensed caramel milk. Smear a thin layer of the creme on top of the cookies and press them gently into the coarsely chopped nuts.
