Gluten-free poppy seed crackers
Sensational salty delicacy. We couldn't finish them.
Ingredients
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- 200 g Universal mix Liana
- 50 g vegetable fat
- 1 egg
- 5 g of salt
- 60 g of sour cream or white yogurt
- 4 g Liana baking powder
- 10 g whole Liana poppy
Appendices
- plate 42x32 cm
1. Mix all the ingredients into a dough. Wrap in foil and put in the fridge for 1 hour.
2. Roll out the dough into a thin plate with a thickness of 2-3 mm and cut out different shapes with the molds.
3. Place on a tray lined with baking paper and bake in a preheated oven at 170°C for 15-20 minutes until pink.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 200 g Universal mix Liana
- 50 g vegetable fat
- 1 egg
- 5 g of salt
- 60 g of sour cream or white yogurt
- 4 g Liana baking powder
- 10 g whole Liana poppy
Appendices
- plate 42x32 cm
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