I bake something almost every day. During the past few days, I’ve already made rolls, muffins, pizza and cookies. If it goes on like this, I will probably run out of flour 😀
On Wednesday, I made cookies with apples. For their preparation I used a mix of three different types of gluten-free flour. If you, like me, try to avoid gluten, you know that it is worth keeping a supply of various gluten-free flours at home.
Some time ago I bought a lot of various kinds of flour, so now I have such flours in my pantry as buckwheat, rice, pumpkin seed, quinoa, coconut, almond, millet, teff, amaranth, corn, sorghum and probably some other. There are really many of them.
As you can see, I have quite a large variety to choose from, which is why soon there will be more recipes for gluten-free bread on the blog.
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Grate the apples on a large mesh and put it in a bowl. Add 1,5 tablespoons of sugar and cinnamon. Mix and let it stand for 10 minutes.
Put quark cheese, soft butter, yeast, caster sugar and 1 egg in a bowl and mix them. Add sifted flour, a pinch of salt and vanilla extract then knead the dough. I used a mixer with a hook attachment. Wrap the dough in cling film and put it in the fridge for an hour.
Squeeze the juice out from the apples (but do not too hard).
Remove the dough from the fridge and roll it out to a thickness of 0,5 centimetres. When rolling, dust the dough with flour. Cut out circles with a diameter of 7 centimetres from the rolled out dough. Put a teaspoon of apples on one half of each circle and cover with the empty halves of the circles (as if we were making dumplings but without closing them). Place the cookies on a baking tray lined with baking paper.
In a cup, beat an egg with a fork. Brush each cookie with the egg.
Set the cookies aside for an hour in a warm place.
Heat the oven to 180 degrees Celsius. Insert the cookies. Bake for 30-35 minutes. Once you take them out, let them cool down then sprinkle with caster sugar.
First of all, when you take the cookie dough out from the fridge, roll it out at once. If you leave it at room temperature for too long, it will be too soft and as a consequence will be difficult to roll it. Moreover, note that during rolling, the dough needs quite a lot of flour.
The gluten-free flour can be replaced with plain flour. You would need to use the same amount of it.
The cookies are good after 25 minutes of baking. Personally, I prefer cookies a bit more crunchy, which is why I leave them longer in the oven.
Do you like cookies? If so, lets try our recipe for Peanut cookies.
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