Gluten-free shortcakes with jam
Unpretentious, tasty and above all gluten-free cookies that will surprise even the most demanding taster.
Ingredients
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- 160 g Bakery mix Liana
- 1 KL Baking powder Liana
- 2 g of dried yeast
- 1 KL powdered sugar
- 1 egg
- 50 g of butter
- 50 g of white yogurt
- plum jam
Next we need
- Mix Bakery mix, baking powder, dry yeast, sugar, egg, butter and white yogurt. We make a smooth dough by hand.
- Roll out on a mat sprinkled with rice flour. Cut out circles or squares, fill with jam and connect 2 opposite sides.
- Place on a tray lined with baking paper. Bake for 8-10 minutes at 175°C.
- While still hot, roll in decorative insoluble powdered sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 160 g Bakery mix Liana
- 1 KL Baking powder Liana
- 2 g of dried yeast
- 1 KL powdered sugar
- 1 egg
- 50 g of butter
- 50 g of white yogurt
- plum jam
Next we need
Products to recipe
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