Gluten-free Mazarin sandwiches
Gluten-free Mazarin sandwiches
Doses
n. 20
kplCooking time
15
minutesThe guide will be about 20pcs
Ingredients
- Bases
100 g butter
0,5 dl sugar
1 egg
0,5tspbaking powder
- Stuffing
50 g butter
1 dl sugar
1 dl almond powder
2 eggs
0,5 dl Virtasalmen Viljatuote's gluten-free bun flour mix
0,5tspbaking powder
200 g raspberry jam
- Frosting
4 dl icing sugar
3-4 tbsp water
caramel colouring to taste
Preparation
- Bases
- First, prepare the bases. Cream the soft butter and sugar.
- Add the egg, whisking.
- Mix the baking powder with the flour and add to the dough.
- Put the dough in the fridge to chill for about an hour.
- Grease the metal pans and press the dough into the bottom and around the edges.
- Put them in the fridge while you make the filling.
- Stuffing
- Prepare the filling by beating the butter until soft.
- Add the sugar, almond powder and eggs, beating the eggs one by one.
- Mix the baking powder with the flour and whisk the flour into the dough.
- Spread a thin layer of jam on top of the bases.
- Spoon the filling on top to fill the casseroles.
- Bake at 200°C on the bottom shelf of the oven for about 15 minutes.
- Remove the pastries from the pans when slightly cooled.
- Kuorrute
- Mix the icing ingredients together until smooth.
- Spread on the cooled pastries with a spoon or piping bag.
Recipe med Durra recepthäfte (SWE) 