Ingredients
| 170 g Nomix gluten-free flour 40 g fine corn flour 130 g fat (Hera, butter) 90 g powdered sugar (incl. vanilla) 30 g quality cocoa 20 g coconut flour 1 yolk lemon peel |
How to prepare
Mix the dry ingredients, add the softened fat and egg. Knead well and let stand for about 1 hour (can even be over night) in cold. Roll the dough flat (about 3-5 mm) and use forms to cut out the desired shapes. Place them on a dusted baking tray (it is not necessary to dust trays with non-sticking surfaces). Bake at 170 °C. When baked, wait a moment before removing the cookies from the tray. They are brittle when hot.
