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Recipe for gluten-free corn biscuits with chocolate icing
As soon as the days get shorter, darker and colder, we start craving cookies. So that you don’t have to do without the delicious treat if you have celiac disease or gluten intolerance, we present our gluten-free corn biscuits with chocolate icing.
70 minutes
30 minutes
10 mins
light
Vegetarian
cookie
€ € € €
ingredients
for 24 servings
- 1 Bio-Orange
- 30 grams of cornstarch
- 150 g Maismehl
- salt
- 75g softened butter
- 70 grams of sugar
- 1 tbsp vanilla sugar
- 2 egg yolks
- 100 g bittersweet couverture
preparation
- Preheat the oven to 175°C fan-forced. Cover a baking sheet with parchment paper. Wash the orange in hot water and finely grate the zest. Mix together the corn starch, corn flour and 1 pinch of salt. Place in a bowl with the butter, sugar, vanilla sugar, orange zest and the egg yolks and knead to form a smooth dough. Cover and leave to rest in the fridge for approx. 30 minutes .
- Knead the dough briefly. Scoop out 24 portions with a teaspoon and shape into balls. Place on the baking sheet and flatten crosswise with the tines of a fork. Put the tray in the oven (middle) and bake the biscuits in approx. 10 min. until golden brown .
- Remove the tray from the oven, pull the biscuits onto a wire rack with the baking paper and leave to cool for 30 minutes . In the meantime, chop the couverture and melt in a hot water bath. Brush the bottom of the cooled biscuits with it and leave to set on the wire rack.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 381 kJ 91 kcal |
| fat | 5.0 g |
| carbohydrates | 11.0 g |
| protein | 1.0 g |
