The orange and chocolate cookies are gluten-free and dairy-free, making everyone happy and offering the pleasure of these tasty cookies to the most demanding guests.
Shortcrust pastry is one of the oldest and most widespread preparations. Preparing it gluten-free can always be a challenge, but in this recipe, the egg and the jam will glue everything together, and kneading this shortcrust pastry will be as simple as it was prepared with a classic flour with gluten.
By following this recipe, you will not even have to worry about the rest of the pastry. Handling the dough quickly and not containing gluten will not have sticky consistencies that need time to relax the gluten fibres.
Preparation time 10 minutes, cooking time 15 minutes
- 1 egg about 50gr
- 60g orange marmalade, preferably with whole peel
- 30g sugar
- 180g gluten-free cake flour
- 1 teaspoon of baking powder
- 50gr dark chocolate
1. In a large bowl, weigh the sugar, the jam and a whole egg. With a spatula, mix everything until you get a nice uniform mixture, make sure the jam is well combined inside. Then add the flour and baking powder.
2. Mix everything as you do for shortcrust pastry. Initially with a fork or spatula and then quickly and firmly kneading by hand. Sprinkle the pastry with a bit of flour and roll out the dough, about 3mm.
3. Cut the biscuits using the cutter you like best, place them out on a baking sheet lined with parchment paper and bake for 15 minutes at 160 ° C. If your oven does not cook evenly, turn the tray around after the first 7 minutes. Once cooked and cold, decorate them with melted dark chocolate.
– This shortcrust pastry can also be prepared both in a stand mixer and in a food processor.
– Half a teaspoon of oil in melted chocolate will help you get a more workable consistency, to easily decorate the cookies.
– To keep these cookies longer, keep them in an airtight container and decorate them with chocolate only when you want to serve them for the tea break.