Acesti biscuiti sunt foarte fragezi, crocanti si au o aroma pregnanta de lamaie. Seamana foarte mult la gust si consistenta cu biscuitii deliciosi de la Doves Farm. Adica sunt foarte buni :))
Merita incercata reteta, sunt ideali pentru o gustare dulce si rapida la birou sau la un ceai aromat intr-o dupa-amiaza relaxanta de weekend ;-) Biscuiti cu lamaie fara gluten.
Ingrediente
- 1 cana faina de orez (155g)
- 1/2 cana faina de mei (70g) (e putin galbuie, asa ca a mers la fix la reteta aceasta :)
- 1/3 cana ulei vegetal (80ml)
- 1/2 cana sirop de artar/agave (125ml)
- 3 lg amidon de porumb
- 3 lg tarate de psyllium
- 1 ou batut
- zeama de la 1 lamaie
- coaja rasa de la 2 lamai
- 1 lgt praf de copt
Amestecam bine toate ingredientele pana obtinem un aluat uniform (daca mai e nevoie adaugati putina apa, aluaturile fara gluten sunt faramicioase).
Modelam bilute pe care le aplatizeazam cu o spatula. Le puteti face niste modele haioase cu furculita :)
Le punem in tava tapetata cu hartie de copt si le coacem la cuptor la 170 de grade cam 15 minute sau pana ce incep sa se rumeneasca pe margini. Pofta mare!
ENGLISH VERSION
These cookies are very tender and have an intense lemon flavor. They are so much like the ones from Doves farm. really good, that is! :))
You’ve got to try this recipe, they’re ideal for a quick snack at work or with some tea on a relaxing weekend afternoon ;-)
Ingredients
- 1 cup rice flour (155g)
- 1/2 cup millet flour (70g) (it yellowish, so it’s perfect for this recipe :)
- 1/3 cup vegetable oil (80ml)
- 1/2 cup agave/maple syrup (125ml)
- 3 tbsp corn starch
- 3 tbsp psyllium husk
- 1 egg, lightly beaten
- juice of 1 lemon
- zest of 2 lemons
- 1 tsp baking powder
Gently combine all the ingredients until obtaining a soft dough (add a little water if necessary, gluten-free dough is crumbly). Make small balls with your hands and flatten them with a spatula.
You can make some funny designs with a fork :) Place the cookies on a tray lined with baking paper and bake them at 170 C for about 15 min or until their edges turn a little crisp. Enjoy!