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Biscuits with ginger and cinnamon (without milk, eggs, gluten)

Continuing the theme of bezolen and gluten-free dishes. Crispy, sweet cookies with tea / coffee!

Cookies with ginger and cinnamon without milk, eggs, gluten
Servings4 Serving
CategoryDifficultyEasy
 100 g Rice flour
 20 g Butter (or coconut oil in the case of vegans)
 70 g Honey
 2 g Celandine Powder (psilliums, available in pharmacies / BIO stores)
 1 tsp. Soda
 1 tsp. Cinnamon
 1 tsp. Ginger
 ½ tsp. Nutmeg
 Or add ~ 2 tsp. gingerbread seasoning
Directions
1

Put butter in a saucepan, melt.

2

Mix the dry ingredients.

3

Butter and honey are added to the penalty. The mass begins to "foam", stirring until it begins to acquire a golden color.

4

Add dry ingredients. Mix the dough, set aside to cool slightly.

5

Roll out the dough on a baking silicone mat or paper thinly, squeeze the biscuits thinly (1 -2 mm) or cut them with a roller (like me) and place them on a plate with a thin knife.

6

Place the baking tray in a preheated oven at 180 degrees and bake for ~ 10 minutes.

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Nutrition Facts

Finished product weight 184

Servings 4


1 serving contains
Calories 187.35
% Daily Value *
Total Fat 4.18g7%
Total Carbohydrate 35.5g12%
Protein 1.98g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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