Gluten-free crackers

1. Prepare the leaven from lukewarm water, sugar and yeast. Let the listed ingredients stand for 10 minutes.

2. Pour the Bakery mix, salt, lard and eggs into the bowl. Add the leavened yeast and knead the dough with a mixer for 3 minutes. Cover with food foil and leave to rise for 40 minutes.

3. On the mat, roll out the leavened dough to a thickness of approx. 1 cm and cover with ground breadcrumbs.

4. Fold the dough by folding 1/3 in the middle and then another 1/3 and let it rise for 10 minutes. Roll out the dough again to a height of approx. 2 cm and make slits with a knife.

5. Use a round cutter to cut out the puff pastry. We will not process the leftovers, but leave them free for baking.

6. Place on a sheet coated with oil (not necessary for non-stick surfaces of the sheet). Brush the surface of the puff pastry with egg. It must not flow to the sides, because they will not rise up. Place the edges on a baking sheet as well.

7. Bake at 200°C for 20 minutes.