RASPBERRY AND BALSAMIC VINEGAR BISCUITS

GLUTEN FREE

A perfect combination that will make these biscuits truly irresistible!

You won't be able to stop eating them!

INGREDIENTS

300 g gluten-free flour

100 g sugar

120 g butter

1 sachet of gluten-free baking powder

2 eggs

Raspberry jam to taste

Icing sugar to taste

A drizzle of Balsamico Via Bonacorsa 60 (buy it here)

PREPARATION TIME

40 minutes

COOKING TIME

7-12 minutes

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Place flour, baking powder [1], sugar, eggs and softened butter [2] in a large bowl.

Now knead vigorously until you get a homogeneous dough [3].

Wrap it up and let it rest in the refrigerator for at least 30 minutes [4].

Now flour the work surface and roll out part of the dough [5].

We recommend using a rolling pin, but if you don't have one, an empty glass bottle works just fine! The ideal thickness is about 4-5 mm.

Now get a mould or a glass and shape your biscuits [6]. You will have to create a whole biscuit for the base and a perforated biscuit for the cover [7-8]. You decide how you want to pierce the biscuit for the covering, giving free rein to your creativity.

Now bake your biscuits at 180 degrees for 7 to 12 minutes [9]. Take them out when they are nice and golden.

Arrange all the perforated biscuits on a plane and cover them with icing sugar [10].

Then take a base biscuit and cover it with a layer of raspberry jam [11].

Then assemble your cookies [12]!

Now taste them together with a drizzle of Balsamico Via Bonacorsa 60. [13-14].

👉🏻 Buy now Balsamic vinegar Via Bonacorsa 60

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