After a while I’m back into my glutenfree cooking with these biscuits, whose recipe is quite traditional (you can find the ordinary version on the Il Cucchiaio D’Argento website). I had it changed a little because I wanted to use the glutenfree Mix C by Schaer, and I wanted them to be lighter (no butter in this version). Of course you can add butter, and in this case the proportion is Always 80\/100 (i.e. 80 grams of oil for 100 grams of butter):<\/p>\n
280 gr Mix C flour
\n75 gr brown sugar
\n100 gr vegetable oil
\n80 gr cold water acqua almeno ambiente (non calda o tiepida comunque)
\nthe zest of half a lemon
\nhalf teaspoon of baking soda
\na pinch of salt
\nicing sugar for decoration<\/p>\n
Put all the dry elements into a bowl, plus the lemon zest, and whisk, then add the oil. Whisk again until everything is amalgamated and then add the water in small quantities. The water should make the dough soft and relatively crumbly. So pay attention to this passage, if you use too much water you may end up having a sticky dough instead.
\nPut the dough into the refrigerator for about 30 minutes in wrapping film (form a ball).
\nOnce the time has passed, gently knead again for a few minutes and then using a rolling pin roll the dough out (about half centimeter thick).
\nUse the dough cutter you prefer to cut the biscuits, then put them on a baking tray covered with baking paper and bake them in a preheated oven at 180 degrees for about ten minutes.
\nOnce they’ve cooled down, cover them with icing sugar.
\nYou may want to cover them with chocolate (in this case melt the chocolate bar into the microwave and then dip the cookies into it) or use the jam the way I did in the picture above.
\nThese cookies are delicious with tea.
\n…….. and they’re fit for vegans too!<\/p>","protected":false},"excerpt":{"rendered":"