Gluten-free Hilda Rolls
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour, luten-free
- 100 g cornstarch
- 1 egg (s)
- 125 g suar
- 150 g butter, room temperature
- 1 packet vanilla sugar
- 1 teaspoon, leveled baking powder
- jam
- Flour, gluten free ice cream, to roll out
Print Recipe
Pin Recipe Instructions
- Put the flour, cornstarch, sugar and vanilla sugar in a bowl. Make a well in the middle and put the egg in it, spread the butter in flakes over it. Knead into a shortcrust pastry with your hands, wrap in foil and let rest in the refrigerator for 30 minutes.
- After the resting time, roll out the dough thinly in portions on the work surface dusted with a little flour, remember that afterwards two cookies are placed on top of each other. Now cut out as many cookies without a hole as with a hole, making about 3 baking trays. Bake the biscuits one after the other on baking sheets lined with baking paper at 160 ° C top and bottom heat for about 6-10 minutes, depending on the oven.
- Let cool down briefly after baking.
- Then the cookies without a hole are coated with jam (about 1/2 teaspoon) and then one without a hole is placed on top.
- If you like, you can dust it with powdered sugar, but you don`t have to.
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