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Lard dill cookies (gluten-free)
Make irresistible cookies with cocoa dough that is easy to shape and offers room for your creativity when filling. Enjoy the aroma of home baking and delight your taste buds with the combination of shortcrust pastry and your favorite filling.
Ingredients
- 85 g gluten-free flour Nomix
- 15 g plain buckwheat (corn) flour
- 70 g powdered sugar (incl. vanilla sugar)
- 70 g lard
- 25-30 g cocoa
frosting:
- yolk
- 2 tbsp semolina sugar
For this recipe you need the following products:
- Knead the sugar, flour, lard and sifted cocoa well and let it rest. The dough is best shaped warm, not cold.
- Shape the dough into balls, press them gently and make a hole in the center (e.g. with the other end of a wooden spoon or a granny thimble). You can put hazelnuts, almonds, a little favorite preserves in the hole, according to your taste. We filled the holes with yolk glaze made from approximately 1 yolk, 2 tablespoons of granulated sugar and a few drops of lemon juice.
- Bake the cookies slowly, rather "drying" them in a warm oven at 150-160 °C for about 20 minutes.
