Gluteenittomat Chocolate Chip Cookiet
Salty Curry
Nämä gluteenittomat suklaahippukeksit ovat herkullisia, ja jauhoseoksen oikea määrä on avain onnistuneeseen lopputulokseen. Ohjeessa on huomioitu gluteenittomien jauhoseosten erot, ja tällä reseptillä valmistat kaksi pellillistä suussasulavia keksejä.
Ingredientes
| 175 g | Voi |
| 2 dl | Fariinisokeri |
| 1 dl | Sokeri |
| 0.5 cda | Vaniljauute |
| 1 ud | Kananmuna |
| 5 dl | Gluteeniton jauhoseos |
| 1 cdta | Leivinjauhe |
| 1 cdta | Ruokasooda |
| 0.5 cdta | Suola |
| 1 dl | Tummat suklaahiput |
| 1 dl | Maitosuklaahiput |
Instrucciones
Take out 175 g butter to soften at room temperature.
Preheat the oven to 175 degrees.
Whisk the softened butter, 2 dl brown sugar, and 1 dl sugar together. Add 0.5 cda vanilla extract and 1 ud egg, and beat until smooth.
In a separate bowl, combine 5 dl gluten-free flour mix, 1 cdta baking powder, 1 cdta baking soda, and 0.5 cdta salt.
Gradually add the dry ingredients to the butter-sugar mixture and mix until just combined. Do not overmix.
Fold in 1 dl dark chocolate chips and 1 dl milk chocolate chips gently into the dough.
Roll the dough into golf-ball-sized portions and place them on a baking sheet lined with parchment paper. Leave enough space between the cookies as they will spread.
Bake in the 175-degree oven for 12 minutes until the edges are golden but the centers remain soft. Do not overbake; they will firm up as they cool.
Let the cookies cool on the baking sheet for a moment before transferring them to a wire rack.
Información
- Esta receta sirve para 2 personas
- El tiempo de cocción es 40 minutos
- Tipo de plato: Postre
- Esta receta es Vegetariano y Sin gluten*
- Salty Curry
La IA ha asistido en la creación de esta receta y puede contener errores. Comprueba siempre que no contenga gluten.