Recipes — christmas RSS





Belgian caramel biscuits (Gluten Free)

INGREDIENTS 300 g Schar Mix C Patisserie Gluten Free Flour150 g sugar beet syrup 200 g butter 1 pinch of Greek Fine Sea Salt1 tablespoon cinnamon12 g baking powder PREPARATION Preheat the oven to 175°C (top and bottom heat setting) and line a baking tray with a sheet of baking paper. Beat the sugarbeet syrup with butter, salt and cinnamon until frothy. Mix the sieved flour with the baking powder and stir into the sugarbeet mixture. Rest the dough in the refrigerator for 3 hours. Roll the dough out on a surface dusted with flour and cut out star shapes. Place the shapes on the baking tray and bake for 12 – 15 minutes. Cool on a cooling rack. Roll the dough...

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Austrian Vanillekipferl (vanilla crescents - Gluten Free)

INGREDIENTS For the dough:220 g Schar Mix C Patisserie Gluten Free Flour60 - 80 g icing sugar 1 pinch Greek Fine Sea Salt2 vanilla pods OR3 packages bourbon vanilla sugar 50 g Schar Gluten Free Breadcrumbs2 egg yolks200 g ground almonds200g cold butter For sprinkling: 100 g icing sugar 2 packages vanilla sugar    PREPARATION Mix all the dry ingredients for the dough in a mixing bowl. Now add the remaining ingredients and quickly bring together into a short dough. Wrap the dough in cling film and rest for approx. 30 minutes in the refrigerator. Preheat the 170°C and line a baking tray with baking paper. With cold hands, shape pieces of the dough into little crescent shapes and space them out on...

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