Recipe detail

Name: Gluten-free cookies
Yield: 6
Cuisine: Other
Ingredients: 130.0000 g Bezlepková mouka; 30.0000 g Bezlepkové vločky; 70.0000 g Hnědý cukr; 60.0000 g Máslo měkké; 100.0000 g Jablečný kompot nebo přesnídávka; 50.0000 g Mléčná čokoláda kousky nebo čočky; 0.5000 g Mletý zázvor špetka; 1.0000 tPcs Vanilková esence kávová lžička; 8.0000 g Bezlepkový prášek do pečiva

Pastry Gluten-free cookies

18. 7. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Other

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Program steps

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Hot air

100 %

Termination by time

00:15 hh:mm

165 °C

60 %

Ingredients - number of portions - 6

Name	Value	Unit
gluten-free flour	130	g
gluten-free flakes	30	g
cane sugar	70	g
butter soft	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

Vision Bake