| gluten-free | dairy-free
Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients: approx. 40 cookies, depending on shape
- 100 g Ruut cassava flour
- 50 g oat flakes
- 50 g oat flour
- 1 tsp baking powder
- 1 tsp psyllium husk powder
- 1 pinch of salt
- 110 g soft butter
- 90 g sugar
- 1 egg, size L
- approx. 130 g finely grated carrot
- Juice and zest of half an organic lemon
PREPARATION:
Tip :) Use a kitchen scale exclusively for our recipes and for weighing ingredients such as flour.
- Mix all the dry ingredients together.
- Add the remaining ingredients, including the finely grated carrot, lemon zest and lemon juice, and knead the dough with your hands.
- Wrap in cling film and place in the fridge for approx. 1 hour.
- Roll out the dough on a floured work surface to a thickness of approx. 0.5 cm and cut out shapes as desired. Repeat until all the dough has been used up. (see tips)
- Bake the biscuits in a preheated oven at 200 °C, top and bottom heat, for 13-15 minutes until they are golden brown.
- Remove from the oven and leave to cool briefly on the baking tray. The baked biscuits will still be a little soft, but will harden as they cool. Then leave to cool completely on a wire rack.
- These delicious biscuits will keep fresh for a few days in an airtight container.
TIP:
You can also shape the dough into small balls, flatten them and place them on the baking tray. This way, you don't have to roll out the dough.
