Gluten-free cocoa cookies

2:00 (h:m)

10:00 (h:m)

Portions: 12-15 (pcs)

Prepare delicate gluten-free cocoa cookies with a delicious cherry ganache from Liana Fine mix - a gluten-free flour mix for gingerbread and honey cakes. Thanks to it, desserts will acquire an exceptional taste and aroma. This recipe is ideal for anyone looking for delicious gluten-free baking with an impressive result - whether for the holidays or with coffee.

Ingredients

Dough:

150 g Liana Fine mix
40 g butter
60 g powdered sugar
1 egg (M)
Liana Cake mix for dusting

Ganache:

30 pieces of freeze-dried sour cherries
100 ml cream (33%)
150 g white chocolate

For decoration:

pink fondant

Nakúpiť Liana produkty z receptu

Approach

Ideally, we prepare the ganache the day before. Add crushed freeze-dried cherries to the cream. Heat the mixture and pour it over the crushed white chocolate. Let it stand for a minute and then mix again. The ganache contains skins, if we don't want them there, we can strain the whole mixture. In this case, they didn't bother me. Let it cool.
Preparing the dough is very simple. Just mix all the ingredients and make the dough. Wrap in foil and let it cool for 30 minutes. Roll out the dough on a lightly floured board and cut out the cookies. Cut one half solid, the other with a hole so that the filling is visible. Bake in an oven preheated to 180 °C for about 10 minutes. Let it cool.
Filling and decoration: Simply mix the ganache and place it in a piping bag. Pipe the filling, cover with the other half of the cookie, decorate with a fondant flower and leave to set in the fridge.

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Ingredients

Dough:

150 g Liana Fine mix
40 g butter
60 g powdered sugar
1 egg (M)
Liana Cake mix for dusting

Ganache:

30 pieces of freeze-dried sour cherries
100 ml cream (33%)
150 g white chocolate

For decoration:

pink fondant

Nakúpiť Liana produkty z receptu

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