Brunkager Gluten free
CookiesCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Brunkager Gluten free
| 0.5 | dl | Water |
| 1 | bag | Brunkage spice |
| 1.5 | tsp | Potash |
| 200 | g | Potato flour |
| 200 | g | Dark syrup |
| 200 | g | Sugar |
| 250 | g | Lactose free margarine |
| 25-50 | g | Chopped almonds |
| 325 | g | Corn flour |
Instructions for Brunkager Gluten free
To prepare the Brunkager Gluten free recipe, please follow these instructions:
The potash is dissolved in the water. Margarine, syrup and sugar are heated to the boil until the boiling point. The dissolved potash is stirred and the mass is allowed to cool. When the pulp is lukewarm, mix the remaining ingredients and stir in. The dough is kneaded well. It is peeled in thick bars - it can be done in baking paper. The rods are laid against each other, just a little in tension so that they hold the shape. Set cold for a day.
Cut the dough into thin slices and bake 10 - 15 min. At 170 degrees (hot air).
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