Recipe detail

Pastry Gluten-free cookies

18. 7. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Other

Program steps

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 165 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
gluten-free flour 130 g
gluten-free flakes 30 g
cane sugar 70 g
butter 60 g
apple compote 100 g
chocolate 35-40% 50 g
dried ginger 0.5 g
vanilla bean 1 pcs
gluten-free baking powder 8 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion Value
Energy 279.3 kJ
Carbohydrate 42.1 g
Fat 11.4 g
Protein 2 g
Water 0 g

Directions

Mix the flour, flakes, baking powder and ginger in a bowl. In a second bowl, beat soft butter, sugar, apple compote (or snack) and vanilla until light and fluffy.
Slowly stir the flour mixture into the foam. Finally, add milk chocolate lentils.

Place portions of the mixture on a baking sheet lined with baking paper. Leave about 3 cm of space between individual portions. Place in a preheated oven and bake at 165°C for about 15 minutes.
The cookies should be golden brown, firm to the touch and crispy after cooling.

Recommended accessories

Aluminium baking sheet perforated

Aluminium baking sheet perforated

Vision Bake

Vision Bake