Cookies are always something delicious! Whether with coffee, as a dessert or as a harbinger of Christmas. There is no other time of year when so many biscuits are made and eaten as in the coming weeks. We have put together a few biscuit recipes below so that people with coeliac disease can join in the indulgence.
Mailänderli - gluten-free
Stir 250g soft butter until it forms peaks. Add 2 eggs and continue mixing until the mixture is nice and light. Add 250g sugar, 2 pinches of salt, the grated zest of an untreated lemon and 500g gluten-free flour. Mix everything into a smooth dough. Place the dough in the fridge for 30 minutes. Line two baking trays with baking paper and preheat the oven to 200g.
Roll out portions of dough to a thickness of 6mm on a floured(gluten-free) surface and cut out shapes. Place the dough shapes on a prepared baking tray. When one is full, brush the biscuits with egg yolk and bake for 10-15 minutes. Work the remaining dough during this time.
- You can also easily freeze the Milanese dough in portions! When the first Mailänderli have been eaten, you can simply take a portion of dough out of the freezer and bake new ones. Saves time!
Vanillegipfeli - gluten-free
Mix 150g gluten-free flour, 100g ground almonds, 1 sachet of vanilla sugar and 150g sugar in a bowl. Add 125g butter flakes and 1 egg and knead everything into a soft dough. Leave the dough to rest in the fridge for at least 3 hours. Preheat the oven to 160 degrees and line a baking tray with baking paper. Roll a small portion of the dough into a long sausage. Cut it into pieces of equal length, bend them into a U-shape and place them on the prepared baking tray. If desired, flatten them slightly and make them narrower at the ends. Bake your vanilla croissants for 8-10 minutes.
- If you like, you can dip the tops of the warm croissants in a mixture of 5 tbsp powdered sugar and 5 tbsp vanilla sugar .
So everyone can enjoy them.
Fladenartige Mailänderli
Voller Elan haben wir die glutenfreien Mailäderli ausprobiert und waren dann schon ein wenig enttäuscht, als wir das Blech aus dem Backofen nahmen: unsere liebevoll ausgestochenen Mailänderli waren nur noch Fladen, so richtige Cookies.
Ausser dass wir die Mailänderli vor dem Backen nicht mit Eigelb bestrichen haben, haben wir uns voll und ganz an das Rezept gehalte. Was ging schief? Hat jemand andere Erfahrungen gesammelt?