Gluten-free salty snacks
Ingredients
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- 250 g vegetable fat/butter
- 250 g spreadable butter
- 125 g Bakery mix Liana
- 125 g Cake mix Liana
- 1/4 tsp salt
Next we need:
- beaten egg
- poppy/sesame/linseed/whole cumin
- cheese
- Grate the solidified butter, add spreadable butter, Bakery mix, Cake mix, salt and knead the dough by hand.
- Wrap it in food film and put it in the fridge for at least 2-3 hours.
- Roll out the dough on a floured work surface for crackers or cupcakes, roll out the dough thinly and cut out different shapes.
- Place on a tray lined with baking paper, brush with beaten egg and sprinkle with selected seeds. If we also make savory cupcakes, prick them with a fork before baking. Bake at 200°C for 8-10 minutes.
- If we want to make sticks from the dough, roll it out thicker on a floured work surface and cut it using a rolling pin. Place on a tray lined with baking paper, brush with beaten egg and sprinkle with cheese. We can also add seeds of our choice. Bake at 200°C for 15-18 minutes.
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Ingredients
Print recipe
Share on Facebook
- 250 g vegetable fat/butter
- 250 g spreadable butter
- 125 g Bakery mix Liana
- 125 g Cake mix Liana
- 1/4 tsp salt
Next we need:
- beaten egg
- poppy/sesame/linseed/whole cumin
- cheese
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