Gluten-free and lactose-free Christmas bredele
Gluten-free, dairy-free bredele recipe from Alsace
Ingredients
- 150 g white rice flour
- 100 g Tiger nut flour
- 50 g chestnut flour
- 50 g potato (or corn) starch
- 150 g Vita Coco margarine (failing that, another but I haven't tested it!)
- 100 g brown sugar
- 1 bag vanilla sugar
- 1 medium egg
- 1 egg yolk (for browning cookies)
- 1/2 c. coffee baking soda
- Option: cinnamon
Instructions
- Break the egg into a bowl and add the brown sugar and vanilla sugar. Mix with a whisk until the mixture whitens.
- In a second bowl, mix the flour, baking soda (and cinnamon, to taste) and margarine, softened with your hands to obtain a sandy dough.
- Stir in the sugar and egg mixture, then work the dough into a smooth ball. Film it and let it rest for 1 hour in a cool place.
- Knead the dough and roll out to a thickness of about 5 mm. Cut out shapes with cookie cutters and arrange on a baking sheet lined with parchment paper.
- Brush them with egg yolk to brown them, then put them in the oven at 180°C for 15 to 20 minutes.