In various magazines and on numerous websites countless biscuit recipes are continually proposed! Of course, Christmas is approaching and the Biscuit is one of the most popular classic sweets ever! But today I would like to move away from the classic biscuits and prepare gluten-free sweets for you stuffed with jam: so even our celiac friends can judge our recipes!
Video of the Recipe
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Identity Card of the Recipe
- 304 KCal Calories per serving
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Ingrediants
For about 40 cookies
- 25 g of butter
- 50 g of sugar
- Untreated lemon juice
- Half a teaspoon of baking soda
- 60 g (1 medium) of eggs
- About 150 g of cornstarch
- 50 g of orange marmalade or apple marmalade
Materials Needed
- Bowls of various sizes
- Whip
- Wooden spoon
- Baking paper
- Baking plates
- Cookie cutter mold
- Precision balance
- Teaspoons
Preparation
- Gently melt the butter in the microwave or in a double boiler. With a whisk, mix the softened butter with the sugar and the egg to a cream.
- In another bowl, mix the cornstarch with the butter cream, the lemon juice and the baking soda. Mix well to form a compact and moldable dough.
- Roll out the dough obtained with a rolling pin, taking care to place a sheet of parchment paper on it to prevent the dough from sticking. The dough must not be too thin: a thickness of 4-5 mm is recommended.
Pay attention to the drafting
The dough must be rolled out with care and delicacy: it is in fact a sort of gluten-free shortcrust pastry which, if mixed for too long, tends to crumble. For this reason, it is advisable to work the dough as little as possible and possibly facilitate the drafting by sprinkling the dough with cornstarch.- Remove the sheet of parchment paper from the dough and obtain many small biscuits. Star, heart or round shapes are recommended. The scraps can be kneaded again and still obtain biscuits, even if the re-kneading can give some problems during the drafting because the dough tends to crumble.
- Place the biscuits on a plate lined with baking paper, possibly with the help of a spatula or a knife.
- With a wooden stick (or with the handle of a wooden spoon) make hollows in the center of each biscuit. Fill the hollow with half a teaspoon of thick marmalade (eg orange marmalade or quince marmalade).
- Bake the biscuits in a hot oven (180 ° C) for 12 minutes. Remove the still soft biscuits and allow to cool to room temperature.
- Store the cookies in a tin box.
Alice's comment - PersonalCooker
Guys, these cookies almost deserve a round of applause! They are objectively good, suitable not only for celiacs, but also for all those with a sweet tooth! Keep them in a tin can: they will remain excellent even for a month!Nutritional values and Health Comment on the recipe
Gluten Free and Yeast Free Jam Biscuits are dry pastry products. They have a high energy intake and mainly conferred by carbohydrates; proteins are scarce and fats of medium entity. The distribution of the latter is in favor of the saturated ones and the presence of cholesterol is not negligible. The fiber seems to be lacking. Biscuits with gluten-free and yeast-free jam are foods suitable for the diet in case of celiac disease but do not lend themselves to that against type 2 diabetes mellitus or overweight; better to consume them in moderation even in the presence of hyperlipemia. The average portion of the biscuits corresponds to about 30-40g (90-120kcal).
