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Small honey cakes (gluten-free)

Cookies
Cook time: 0 min.
Servings: 40 pcs

Ingredients for Small honey cakes (gluten-free)

The glaze of powdered sugar and orange juice or juice
Must of 0.5 organic Lemon
0.5tspBaking powder
0.5tspBicarbonate of soda
1.5tspGround ginger
1.5tspGround cinnamon
25gAlmonds
25gSukat
30gBrown sugar
30gCorn flour cornstarch
30gSeville oranges
30gButter
50gEggs
70gHirsemel
70gCorn flour
80gHoney

Instructions for Small honey cakes (gluten-free)

To prepare the Small honey cakes (gluten-free) recipe, please follow these instructions:

The dough is stirred by machine.

The tonsils are crushed: Tonsils in a plastic bag and plumped with a events. Lemon Peal rives fine.

Honey, brown sugar and butter, warmed in a pan until farinen is dissolved. The mixture is poured into a mixing bowl, and sukat, Seville oranges, spices, lemon zest and almonds is stirred in Egg stirred in. when the blend is cooled. Melsorterne, antler salt and bicarbonate of soda into a separate bowl, mix and stir with in 10 minutes. Style dough to cool for approx. 60 minutes.

The dough rolled into balls about the size of a walnut and is made on a wax paper lined baking sheet. The cakes baked on the second rib in the oven at 200 degrees C for 8-10 minutes. Keep an eye out for pasties, for they will be easily burned. The cakes cool on wire rack and garnish with the glaze. They can be stored in a cake tin with lid or frozen in a plastic container.

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