Gluten-free Breakfast Biscuits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter
- 2 medium egg (s)
- 120 g suar
- 200 g flour, luten-free
- 15 g flaxseed
- 15 g sesame seeds
- 30 g sunflower seeds
- 80 g cranberries, dried, in suar
- 3 tablespoon powdered sugar
- some lemon juice or water
- Flour, gluten free to work with
Print Recipe
Pin Recipe Instructions
- Mix the butter, eggs and sugar together well. If you want you can cut the cranbarries into small pieces. Add gluten-free flour, flax seeds, sesame seeds, sunflower seeds and dried cranberries to the bowl and knead everything together well. When everything is well kneaded together, lightly flour the dough.
- Shape a roll with dough-free and lightly floured hands. I then cut off individual pieces from the roll, shape them into round, approx. 8 mm thick circles and place them on a baking sheet with baking paper. After that, the cookies are put in the oven. The baking time is approx. 20 minutes at 160 ° C with convection.
- When the biscuits have cooled down, I mix some powdered sugar with lemon juice, but water is also possible. If possible, add the liquid to the powdered sugar with a teaspoon. Mix the powdered sugar and lemon juice well with a fork and spread on the biscuits.
- The cookies are not only suitable for breakfast, also for on the go or as a snack. They are firm and have a stable grip.
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