Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.