Gluten-free jam gingerbread
Ingredients
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- 125 g Fine mix Liana
- 125 g Cake mix Liana
- 150 g powdered sugar
- 2 tablespoons of honey
- 40 g softened butter or fat
- 1 egg
Next we need
- jam
- We make a smooth dough from all the ingredients, wrap it in cling film and put it in the fridge for about 12 hours.
- Roll out the dough on a silicone mat sprinkled with Liana cake mix to a thickness of 5 mm. Cut out circles and bake for approx. 6 minutes at 180°C.
- We connect the baked honeydew with a thicker layer of jam, thanks to which they soften.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 125 g Fine mix Liana
- 125 g Cake mix Liana
- 150 g powdered sugar
- 2 tablespoons of honey
- 40 g softened butter or fat
- 1 egg
Next we need
- jam
Products to recipe
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