What’s for dessert ?: Gluten Free: Chokeberry Biscuits

December 20, 2018 by No Comments

I must have been thinking for 5 minutes whether to write “thumbprint cookies” or “hussar donuts” in the title of the post. The name in English makes perfect sense, and why they are called hussar donuts I never understood. When you can’t resolve a dilemma, come up with something third. So I decided that the title of the post would be chokeberry cookies.

This year, the holiday madness caught me earlier than usual. Shopping malls started bombarding us with holiday decorations in October. Somehow it was funny to me to sort through the pine balls in short sleeves. I waited for it to cool, for the bora to start pinching my cheeks. Only then can I think about the holidays. As I had a long break on the blog, I craved new recipes. Even when I have to do all this in a gluten-free variant, the challenge becomes even greater.

Thumbprint cookies have been bothering me for several years. I had one unsuccessful attempt after which I no longer dared to make them. But they were always on my mind and I could not find an answer to the question why they failed then. Now I bravely set about making it and peered fearfully towards the oven while the first round was baking. How glad I was to see that they had succeeded. The amount of ingredients is enough for about 30 biscuits.

  • 220 g room temperature butter

  • 2 egg yolks

  • 100 g of powdered sugar

  • 1 teaspoon vanilla extract

  • grated rind of half a lemon

  • 340 g Schar Mix b flour

Whisk the butter. Mix the egg yolks. Add sugar, grated lemon zest and vanilla extract and mix briefly. Add the flour and mix until the mixture takes on a crumbly structure. The dough does not need to be kneaded further. Take the mixture with a spoon and form walnut-sized balls. Lightly roll each ball in crystal sugar (you can skip this step – I like the texture that is obtained by baking biscuits rolled in sugar). Using a cooker, make a hollow in the middle that you fill with jam. You can also make a hollow with your finger (that’s how biscuits got their name). Place the balls on a baking sheet lined with baking paper (the distance between the balls should be 5 cm). Bake for 10-15 minutes in an oven preheated to 160 ° C, until the biscuits start to get colored along the edges. Let stand for a few minutes on a baking sheet, then transfer them to a wire rack to cool.

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