Gluten Free Wind Chimes

Preparation

• Measure the butter and water into an uncoated saucepan.
• Bring the mixture to the boil.
• While the butter and water mixture is warming up, mix the bun powder mixture and baking powder together.
• Add the flour mix to the boiling butter and water mixture all at once while the pan is still on the stove.
• Stir the mixture vigorously until it forms a ball.
• Cool the mixture well.
• Then add the eggs one by one, beating well.
• Lift or roll out small dollops of dough onto a baking sheet on a baking tray.
• Bake at 200°C for 25 minutes.
• Do not open the oven door at the beginning of the baking process, and do not shake the oven to prevent the windflaps from falling out.
• Bake for a little too long rather than too little time. This also prevents the windflaps from falling out.
• Just before serving, fill the windbreakers with a salty or sweet filling to prevent them from watering.
• Windbreakers can also be frozen unfilled. They defrost quickly at room temperature.
• Greek stuffing
• Chop the olives, sun-dried and arugula/wine-salted peas and tomatoes.
• Crumble the feta cheese.
• Mix the chopped ingredients into the cream cheese.
• Add enough milk to the mixture to make a thick, pliable mixture.
• Lingonberry filling
• Measure the sparkling cream and the brown sugar into a saucepan.
• Heat and bring to the boil, do not boil for longer.
• First cool to room temperature and then chill in the fridge.
• Whip the cooled cream-sugar mixture.
• Add the milk cream to the foam.
• Finally, stir in the slightly thawed frozen arrows.
  
  © Outi Vartiainen