durrakakor

These gluten-free sugar cookies are simple to bake and really delicious. They hold their shape well in the oven. If you want them flatter, you can press them down before baking. Thanks to da Carla's durramjöl and soy flour, the cookies get extra nutrition. They contain protein, fibre and minerals like magnesium, iron and phosphorus – a bonus for something that's mostly meant to be tasty.

Ingredients:

• 3 dl da Carla durramjöl
• 1.5 dl da Carla tapiokamjöl
• 1.25 dl da Carla sojamjöl
• 1.5 tsk baking powder
• 1/4 tsk salt
• 150 g butter
• 1.75 dl sugar or sugar substitute
• 1 tsk vanilla extract
• 1 egg
• 1.5 msk milk

Method

• Mix durramjöl, cornflour, soy flour, baking powder and salt in a bowl. Set aside.
• Beat butter, sugar and vanilla thoroughly until fluffy.
• Add the egg and beat until the mixture is pale and airy. Stir in the milk.
• Mix the dry ingredients with the butter mixture until you get a smooth dough.
• Chill the dough for about 1 hour.
• Set the oven to 190 °C. Roll the dough into small balls and place them on a baking tray lined with baking paper.
• Bake the cookies for 7 minutes. Remove them from the tray immediately and let cool on a rack before glazing or decorating.