Gluten-free rolled cookies with raspberries

Name: Gluten-free rolled cookies with raspberries
Prep time: 25 min
Cook time: 10 min
Yield: 24
Cuisine: Desserts
Ingredients: 250 ml (1 cup) of raspberries jam; 180 ml (3/4 cup) of well packed brown sugar; 125 ml (1/2 cup) of soft margarine; 1 egg; 2.5 ml (1/2 teaspoon) of vanilla; 500 ml (2 cups) of gluten free pastry flour mixture; 2,5 ml (1/2 teaspoon) of baking soda; 1 ml (1/4 teaspoon) of salt

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Author: Les Cultures de chez nous

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Preparation 15

Baking 10

Portions 24

Freezing No

Ingredients Preparation

Ingredients

250 ml (1 cup) of raspberries jam
180 ml (3/4 cup) of well packed brown sugar
125 ml (1/2 cup) of soft margarine
1 egg
2.5 ml (1/2 teaspoon) of vanilla
500 ml (2 cups) of gluten free pastry flour mixture
2,5 ml (1/2 teaspoon) of baking soda
1 ml (1/4 teaspoon) of salt

Preparation

Side-by-side mode

In a large bowl, mix brown sugar, margarine, egg and vanilla. Scramble till the preparation gets foamy.
Add flour, baking soda and salt. Well flour the work surface to roll a rectangle of about 12 inch by 8 inch. Of this pastry, spread jam.
Rolls this rectangle on its longest side, as like in a rolled cake.
Slice cake in half and put each rolls in waxed paper.
Froze the two rolls at least four hours.
Lightly grease a cookie sheets.
Preheat oven at 375 °F (190 °C). Make slices of about 1/2 inch of thickness. Lay over the plate on an interval of 2 inch. Oven bake for 9 to 11 minutes or till it roast.