Ingredients
|
190 g Nomix gluten-free flour |
How to prepare
Mix the dry ingredients, add softened fat and egg. Knead well and let stand for about 1 hour (or over night) in cold. Form crescent rolls from the dough using the traditional method, or you can roll the dough relatively thick (0.8 - 1 cm) and use a round form to cut them out. Place them on a dusted baking tray (if the tray surface is non-sticking, the dusting is not necessary). Bake at about 170 °C until pink. Do not remove them from the tray while still scalding. They are too brittle at that point. Coat them with a mixture of sugar and vanilla while still hot.
