Gluten free thumbprint cookies
- El Encuentro
- 1 ago 2023
- 1 Min. de lectura
Actualizado: 16 jun 2024
Ingredients
100 g of sugar
100 g of coconut oil
300 g of gluten free flour
1 egg
Quince jelly
Beat the coconut oil with the sugar. Incorporate the egg. Add the flour progressively and mix until a homogeneous mass is formed. The dough will be quite sticky. Cover it with film and take it to the fridge for 1 hour. Once we refrigerate the dough, separate it into small balls that we are going to crush on a buttered plate. It is important to leave a little hole where we will put the quince. Heat the quince over low heat in a pan until it melts. Fill the holes in the cookies with the melted quince and place in a medium oven for 30 minutes. Enjoy cold with a delicious mate!
Comments