120 min
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Lupins
Lupins
Milk
Milk
Mustard
Mustard
Nuts
Nuts
Sesame
Sesame
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Cream 0.017 l
Black coating 0.017 kg
Butter 0.028 kg
Brown sugar 0.011 kg
Egg yolk 0.333 ud
Vanilla flavour 0.333 g
Buckwheat flour 0.033 kg
Creamed corn 0.012 kg
Raising agent 0.333 g
Table salt 0.667 g
Poppy seed 1.333 g
Elaboration

To make the filling:

  • Boil the cream and pour it into a container stirring it until you get a paste.
  • Let it cool.

To make the dough:

  • Preheat the oven to 180 ºC.
  • Whip the butter and the sugar.
  • Add the egg yolks and the vanilla essence and mix.
  • Sieve the flour, the corn flour and the yeast. Set aside.
  • Mix and add the poppy seeds.
  • Add the mixture to the cream.
  • Make a ball with the dough and stretch it until it’s 0.5 centimetre thick.
  • Leave the dough in the fridge for 1 hour.
  • Cut the dough with a dough cutter.
  • Bake at 180 ºC for 10 minutes.
  • Let the cookies cool and fill them with the ganache.

 

Notes:

  • Each cookie has a weight of 20 g (one serving).
  • In a modular oven, program 3/4/3.
Nutritional information (1 portion)
Fiber 0.73 g
Saturates 4.16 g
Monounsaturated fatty acids 2.11 g
Polyunsaturated fatty acids 0.35 g
Cholesterol 32.69 mg
Calcium 10.53 mg
Iron 0.27 mg
Zinc 0.2 mg
Vitamin A 67.6 ug
Vitamin C 0.0 g
Folic acid 2.21 ug
Salt (Sodium) 57.15 mg
Sugars 3.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.