Gluten-free bacon and onion cookies

1. Prepare yeast from warm milk, yeast and sugar. Let it stand in a warm place for about 10 minutes.
2. Knead a soft dough from Bread mix white, egg, oil, water, salt and leavened yeast. Leave to rise for 45-60 minutes.
3. Cut the bacon and onion into small cubes. Put a spoonful of oil in the pan and fry the bacon, add onion, a pinch of salt, ground cumin and simmer for about 10 minutes.
4. Roll out the leavened dough on a floured board. Cut out circles with a diameter of 8 cm.
5. Place 1 teaspoon of filling on each cookie and brush the edges with egg.
6. Bake at 200°C for 15-20 minutes.

A good tip:
Before cutting out the circles, flour the glass in the gluten-free flour mixture Bread mix white so that the dough does not stick to the glass.