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Italiano (Italian)
Thse gluten free cinnamon cookies are crumbly and delicious! The perfect Christmas gift.
These biscuits contain all the scent and flavor of the holidays. The aroma of cinnamon and vanilla meet in an elastic, tasty and crumbly pastry. The dough is ideal for making pastries of any shape, both simple and stuffed. Give your imagination a try and make the most beautiful gluten free cinnamon cookies ever!
You will need:
- 150g of rice flour
- 70g of potato starch
- 30g of cornmeal
- 90g of sugar
- 90g of butter (you can use vegetable oil instead)
- A tsp ofvanilla extract
- Halfa tsp of baking powder
- A pinch of xanthan gum
- A tsp of cinnamon
- One egg
Cream butter and sugar together then add the vanilla extract and cinnamon. Stir in the sieved flour, baking powder and xanthan gum. Add the lightly beaten egg and knead until the dough is smooth. Wrap it in cling film and let it rest in the refrigerator for at least half an hour.
After the rest time, take the pastry back and spread it on a work surface lightly sprinkled with rice flour. Flour even the rolling pin and make the dough not too thin. Cut the cookies of the shape you prefer.
Stars, little men, horseshoes or classic round biscuits? You are spoiled for choice! As you make your cookies, gently lift them with a spatula and place them on a baking tray lined with parchment paper. Bake in pre-heated oven at 180 ° for about 10 minutes or until golden brown.
Give them plenty of time to cool, then ttuff your biscuits, or decorate them with melted chocolate.
