Gluten-free rolled cookies with raspberries
15
10
24
No
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.
Did you know that...
Our Quebec raspberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.
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