Ingredients
| 85 g Nomix gluten-free flour 15 g fine buckwheat (corn) flour 70 g powdered sugar (incl. vanilla sugar) 70 g lard 25-30 g cocoa
Icing: yolk + 2 TBSP cacster sugar |
How to prepare
Knead the sugar, flours, lard and sifted cocoa well and let stand. The dough is formed easily when hot. Form small balls from the dough and press them slightly creating a dip in the middle (use the opposite end of a wooden spoon or a thimble after grandmother). The dip content depends on your preference. It can be a hazelnut, almond or your favourite preserve. At home, we used to fill these cookies with icing made from 1 yolk beaten with 2 TBSP of caster sugar and a couple of lemon juice drops.
Bake the cakes slowly (it is more like drying them) in a tepid oven (150-160 °C) for about 20 minutes.
