Gluten-free and dairy-free jam gingerbread cookies
Gluten-free Christmas gingerbread also in a milk-free version with plum jam and nuts.
Ingredients
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- 350 g Universal mix Liana
- 130 g Fine mix Liana
- 140 g powdered sugar
- 70 g vegetable fat
- 5 PL honey
- ¼ KL Baking soda Liana
- 3 eggs
Next we need
- 200 g of plum jam and walnuts
- egg for brushing
- Universal mix Liana for sprinkling the worktop
- Mix the dough from all the listed ingredients in a food processor with a hook. Wrap it in foil and let it sit in the fridge for 2 hours (it can also be left for 2 days). Before baking, remove the dough from the refrigerator for at least half an hour and leave it at room temperature.
- Sprinkle the worktop with Universal mix and divide the dough into 3 parts. Roll out each part into a thick plate (approx. 4 mm) and cut out gingerbread. Place on a tray lined with baking paper. Put a teaspoon of plum jam on each gingerbread and press a nut.
- Bake in a heated oven at 180°C for 8-10 minutes. After removing, immediately brush with beaten egg.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 350 g Universal mix Liana
- 130 g Fine mix Liana
- 140 g powdered sugar
- 70 g vegetable fat
- 5 PL honey
- ¼ KL Baking soda Liana
- 3 eggs
Next we need
- 200 g of plum jam and walnuts
- egg for brushing
- Universal mix Liana for sprinkling the worktop
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