Gluten-free caramel-cinnamon cookies
Crispy caramel-cinnamon cookies, almost indistinguishable from their famous original.
Ingredients
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Caramel
- 60 ml of water
- 125 g granulated sugar
- 60 ml of whipping cream
- 40 g of butter
- sea salt to taste
- 1-1.5 KL Ground cinnamon Liana
Cookies
- cooled caramel
- 75 g Cake mix Liana
- 75 g Universal mix Liana
- 20 g softened butter
Next we need
- Liana rice flour for sprinkling
- Heat water with sugar at a higher temperature. When the sugar starts to caramelize, reduce the heat to half.
- Set aside the caramel after reaching the desired color. Slowly pour in the whipping cream. Heat on a low temperature to melt the lumps. Add butter, salt and cinnamon. Let it cool down.
- We manually process cake mix , universal mix , butter and cooled caramel. Wrap in food film and leave in the refrigerator for 30 minutes.
- Roll out on a mat sprinkled with rice flour. Cut into rectangles and place on a tray lined with baking paper or a Teflon baking mat.
- Decorate the gluten-free cookies with a cookie stamp. Bake for about 12-15 minutes at 180°C.
- We only remove the cookies from the tray when they have cooled down.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Caramel
- 60 ml of water
- 125 g granulated sugar
- 60 ml of whipping cream
- 40 g of butter
- sea salt to taste
- 1-1.5 KL Ground cinnamon Liana
Cookies
- cooled caramel
- 75 g Cake mix Liana
- 75 g Universal mix Liana
- 20 g softened butter
Next we need
- Liana rice flour for sprinkling
Products to recipe
