This is my first time posting a recipe for holiday cookies after Christmas. I have two reasons for this, the first is that I made them myself after Christmas, and the second is that they are so phenomenal that I want to save this recipe on the blog and share it with you. A recipe containing gluten has been published on the blog before, and I found the gluten-free version with Angela on Instagram. The only mistake I made was that I only went to make half of the mixture (I figured I would make the other half with coconut).
- 300 g Schar Mix B flour
- 250 g of cold diced butter
- 200 g of walnuts
- 120 g of sugar
- 2 eggs
- 6 g baking powder
- powdered sugar for sprinkling
Rub the butter into the flour to get a coarse crumb structure. Add the walnuts, sugar and baking powder, then mix and form a pile with a hollow in the middle. Add eggs to the cavity and knead a crispy dough. If necessary, add a little more flour, if the dough sticks. The dough is soft (and it should be), but it should not stick. Flatten it into a disc, wrap in cling film and refrigerate for 15 minutes. Tear the dough into smaller pieces, form balls that you roll out with your palm on the work surface (without adding flour) and form rolls. Place the rolls on a baking sheet lined with baking paper. Bake for 10 minutes in an oven preheated to 170°C (be careful not to darken the rolls). Allow them to cool completely before removing them from the tin. Sprinkle the cooled rolls with powdered sugar.