Gluten-free stuffed gingerbread cookies
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. We cut out thinner circles. Put a dollop of hard jam on one, place it with the other wheel and press the edges with your fingers. Bake for 8 minutes at 180°C.
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Ingredients
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
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