Gluten-free Crunchy Cookies - With Glaze

Cookies and biscuits are popular all year round, not just at Christmas. In spring and summer, a couple of crunchy biscuits with tea, coffee or a light lemonade always go down well.

Keep these freshly baked cookies in tins to help them last days or weeks. So it’s easy for you to bake ahead and enjoy the biscuits for a long time to come. Homemade cookies are always a highlight as a gift or something to bring.

With our gluten-free cookie mix, those who suffer from gluten intolerance or coeliac disease can enjoy the crunch without the worry. Much to the delight of master bakers young and old. Glaze to decorate and enhance the biscuits is also included in the pack. So your creativity knows no bounds.

Encores

What else you’ll need

For the dough:

• 125 g soft butter
• 1 medium egg
• a little starch for rolling out

For the decoration:

• Gluten-free sugar sprinkles or other decorations

Preparation

Make the dough

1. Put the baking mix, egg and soft butter into a mixing bowl and turn them into rough crumbs with the electric mixer (dough hook) on a medium setting. Knead the crumbs into a smooth dough with hands dusted with starch.
2. Then halve the dough and place in the fridge for around 45 minutes.

Bake

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1. After the 45 minutes is up, take one part of the dough out of the fridge and preheat the oven to 180 °C (fan approx. 160 °C).
2. Now roll the dough out thinly on a worktop dusted with starch.
3. Use cookie cutters to cut out the biscuits and place them on a baking tray laid with baking paper.
4. Die The biscuits should bake on the middle shelf of the preheated oven in around 12 minutes. The baking time may vary depending on the size and thickness of the biscuits.
5. Once baked, place the cookies on a wire rack to cool.

Decorate

1. Place the sachet of glaze in boiling hot water and soak for 10-15 minutes.
2. Then cut open the sachet of glaze and decorate the cooled biscuits as desired with the liquid glaze.