Summary

Ingredients

• 100 g potato starch
• 250 g flour, luten-free
• 70 g cocoa, (bakin)
• 50 grams sugar
• 1 packet baking powder
• 1 pack gingerbread spice
• 2 pinches salt
• 140 ml sunflower oil
• 450 ml oat milk (oat drink), or soy milk
• 150 ml sugar beet syrup
• powdered sugar

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Instructions

1. First mix the starch, flour, cocoa, sugar, baking powder and spices together. Then gradually stir in the oil, milk and syrup. A liquid dough is created.
2. Pour the dough onto a baking sheet lined with baking paper and bake at 160 degrees for about 30 minutes so that the gluten-free dough does not dry out too much. Do the chopsticks test.
3. After cooling, cut into lozenges and dust with powdered sugar.