Desserts with apples have a cult status in our country. I am glad to be able to add these soft and fragrant biscuits to this list. Cracked cookies also have a cult status and these are my favorite cookies. Recipes for classic chocolates and those with chocolate and hazelnuts have already been published on the blog, and I also made citrus with lemon. These today are special, because the taste of apple pie remains in the mouth.

I made cookies for International Celiac Disease Day. Although I have no diagnosis of celiac disease, I believe that 16.05. and my date. My body rebelled against gluten four years ago. Uh, what I’ve been through in those four years … From a sore gut and bloated stomach, to getting to know gluten-free flour, failed recipes and a neglected blog, to living together with this weird flour. Everything I knew before, I had to forget and start over, because gluten-free flour behaves differently than wheat. Now it has become a part of me, as if gluten didn’t even exist before.

  • 1 egg
  • 130 g of sugar
  • 1 apple peeled, cleaned and finely grated
  • 60 g of melted butter
  • 280 g Schar Mix B flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • plain sugar and powdered sugar for coating beads

Mix the egg with the sugar. Add the grated apple, butter and vanilla extract and mix until the mixture is combined. Add flour mixed with baking powder and cinnamon and mix until you get a thick mixture. If necessary, add a little more flour (depending on the size and juiciness of the apple). Cover the bowl with cling film and place in the fridge for at least one hour to harden (the mixture will not be as firm as for a chocolate crack, but it will not stick and the balls can form nicely). Put plain sugar in one plate and sift powdered sugar in the other and add a little cinnamon. Make the balls a little smaller than the size of a walnut. Roll them in plain sugar, then generously in powdered sugar and place on a baking sheet lined with baking paper (the distance between the balls should be 5 cm). Bake the balls for 10 minutes in an oven preheated to 180 ° C. During baking, the balls will flatten, spread and crack. Let them stand for a few minutes on a baking sheet, then transfer them to a wire rack to cool. From this amount I got about 30 cookies.

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