Gluten and lactose-free biscuits
In collaboration with Schär Gluten Free.
Ingredients · Servings 12
- 500 g Mix C Cakes and biscuits Schär
- Medium eggs
- 200 g sugar
- 150 ml Seed oil
- 1 sachet of baking powder
- Lactose-free milk
Method · 40 min
- In a bowl, combine the flour, sugar, and yeast. Add the eggs and begin kneading with your hands. Gradually add the oil, continuing to...
- In a bowl, combine the flour, sugar, and yeast. Add the eggs and begin kneading with your hands. Gradually add the oil, continuing to...
- In a bowl, combine the flour, sugar, and yeast. Add the eggs and begin kneading with your hands. Gradually add the oil, continuing to...
- In a bowl, combine the flour, sugar, and yeast. Add the eggs and begin kneading with your hands. Gradually add the oil, continuing to...
- In a bowl, combine the flour, sugar, and yeast. Add the eggs and begin kneading with your hands. Gradually add the oil, continuing to...
Procedure
In a bowl mix flour, sugar and yeast.
Add the eggs and begin kneading with your hands, slowly add the oil while continuing to knead.
If necessary, add a little milk to create a lump-free, firm dough.
Roll out with a rolling pin and cut out your favorite shapes.
Place the prepared biscuits in the fridge for 30 minutes and then bake in a preheated static oven at 180 degrees for 10/15 minutes.
The chef recommends:
Delicious dunked in milk or even super delicious with a little jam or chocolate cream!
