Gluten-free machine bars

1. Put all the ingredients in a bowl and work the dough by hand. We wrap it in a microtene bag and let it sit in the refrigerator for 24 hours.

2. Put the remaining dough in a meat grinder with a cake attachment, from which we make sticks.

3. Place on a dry tray and bake at 180°C for 20 minutes (those with a multi-function oven can put 3 trays at once).

4. Baked and cooled, stick together with apricot jam. We dip the ends in chocolate and place them on foil, where they peel off best.

Frosting procedure:

1. Melt everything (preferably in a mug) over steam and soak first one side of the end and then the other end.