Gluten-free rolled cookies with raspberries
15
10
24
No
Ingredients
- 250 ml (1 cup) of raspberries jam
- 180 ml (3/4 cup) of well packed brown sugar
- 125 ml (1/2 cup) of soft margarine
- 1 egg
- 2.5 ml (1/2 teaspoon) of vanilla
- 500 ml (2 cups) of gluten free pastry flour mixture
- 2,5 ml (1/2 teaspoon) of baking soda
- 1 ml (1/4 teaspoon) of salt
Preparation
Side-by-side mode
- In a large bowl, mix brown sugar, margarine, egg and vanilla. Scramble till the preparation gets foamy.
- Add flour, baking soda and salt. Well flour the work surface to roll a rectangle of about 12 inch by 8 inch. Of this pastry, spread jam.
- Rolls this rectangle on its longest side, as like in a rolled cake.
- Slice cake in half and put each rolls in waxed paper.
- Froze the two rolls at least four hours.
- Lightly grease a cookie sheets.
- Preheat oven at 375 °F (190 °C). Make slices of about 1/2 inch of thickness. Lay over the plate on an interval of 2 inch. Oven bake for 9 to 11 minutes or till it roast.
