Ingredients
-
Cookie Dough
(Ingredients for one small tray) -
60g plant-based milkof choice (for example unsweetened almond milk)
-
1 tsp baking powder
-
1 vanilla pod
-
30g liquid coconut oil
-
80g agave syrup
-
70g xylitol sugar
-
170g rice flour
-
130g ground almonds
-
Additionally
-
600g dark berry mixturefrozen
-
300g preserving sugarfor jam
-
1 handful flaked almonds
Directions
Discover this tasty gluten-free and vegan version of the typical Austrian Linzer Christmas cookies. Delicious combination of home-made jam and almonds.
Ingredients
Cookie Dough (Ingredients for one small tray) |
|
| 60g plant-based milk | |
| 1 tsp baking powder | |
| 1 vanilla pod | |
| 30g liquid coconut oil | |
| 80g agave syrup | |
| 70g xylitol sugar | |
| 170g rice flour | |
| 130g ground almonds | |
Additionally |
|
| 600g dark berry mixture | |
| 300g preserving sugar | |
| 1 handful flaked almonds | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Jam First prepare the jam. To do this, place the berries and the preserving sugar into the bread pan with the kneading blade of Croustina and select the “Jam” programme. The jam will now simmer for about 2 hours and stir automatically. Leave to cool. |
|
2
|
Preheat the oven to 175 degrees top and bottom heat. |
|
3
|
Dough Place the dry ingredients into the bread pan of Croustina and mix roughly. |
|
4
|
Divide the dough into two portions. Roll out the first portion between two layers of baking paper (lightly floured) about 0.3-0.5 cm thin. |
|
5
|
Spread about 150 g of the jam on the rolled out dough. |
|
6
|
Roll out the second portion of dough between two layers of baking paper (lightly floured) thinly and cut into around 1.3 cm wide strips. |
|
7
|
Carefully lift each strip (if needed use a spatula to lift it up) and place it diagonally with a gap of around 1.5-1.8cm from each other on the dough with jam, creating a kind of grid. If a strip is not long enough, just take two short strips and connect them (overlap the ends and press them together). |
|
8
|
Bake the biscuits for about 17 minutes. Then let them cool down briefly, but still cut the biscuits into the desired size while they are still slightly warm. |
|
9
|
Store in a biscuit tin. |
Loading...
