Someone today, a fellow gluten-free dieter, was telling me that he used to eat biscuits for morning tea, but hasn’t since going gluten-free. It only took this desire to trigger my creative impulse. And this is what resulted. Some crunchy biscuits, not very sweet but flavorful.
Ingredients
Crust
- 100 grams of rice flour
- 100 grams of millet flour
- 2 tablespoons of coconut butter
- An egg
- A spoonful of raw sugar
- The grated rind of a lemon
- A pinch of salt
- Half a teaspoon of cinnamon
Cream and frosting
- A pinch of ginger
- 2 tablespoons of water
Method of preparation
Mix the flour, salt, cinnamon and ginger in a bowl. In a mug, melt the coconut butter in a bain-marie. After it has liquefied, add the egg, sugar, lemon peel and water. This mixture is poured over the dry ingredients and the dough is formed. It is spread on the work surface dusted with flour, in a thin sheet. From it, cookies are cut with a shape, which are placed in the tray on baking paper, taking care that they are thin. Place in the oven on low heat for 15-20 minutes. Check often, they burn quickly.