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Product information "Gingerbread cookies 400g - gluten-free"
Making these Tasty Me gingerbread cookies will get you right into the Christmas spirit.
Gluten-free - lactose free - no palm oil - no hydrogenated fats
Essentials:
For 15/20 cookies of approx. 10cm:
400g mix, 160g soft butter and 50g egg (1 piece size M). Lactose-free recipe: replace the butter with 120g seed oil such as sunflower or rapeseed, bowl, mixer with dough hooks, baking tray with baking paper, gingerbread man cutter +/-10cm (you can also cut out the man yourself), rolling pin. For decorating: icing and/or fondant.
Preparation:
Make sure all ingredients are at room temperature. Preheat the oven to 165°C (convection oven 150°C). Pour the mixture into the bowl and add 120g of seed oil or 160g of softened butter. Whip with the dough hooks for about 2 minutes until the mixture becomes crumbly. Add 50g egg and beat the dough to the desired thickness. Remove the dough from the bowl and roll it out on a piece of baking paper or a little flour to about 0.5 cm thickness. Cut and shape or punch out the biscuits. Place them on the baking sheet on the baking tray and bake for about 20-25 minutes.Ingredients:
Rice flour, sugar, corn starch, cinnamon, emulsifiers: E475, E471; thickener: E412, E466; ginger (0.6%), raising agent: E500ii; acidity regulator: E575; salt, cloves, nutmeg. May contain traces of: milk protein, egg, soybeans and nuts.
Keep dry and cool and avoid heat sources.
The mixes are produced in a gluten-free facility and Tasty Me can therefore guarantee that the mixes contain less than 20mg / 20ppm gluten per kg. From this low amount, most people with celiac disease or glutensitivity do not experience any symptoms.
Nutritional value per 100G:
| Energy in KJ | 1930kJ |
| Energy in Kcal | 461kcal |
| Fat | 23g |
| Fat of which saturated | 0,6g |
| Carbohydrate | 60g |
| Carbohydrate of which sugar | 23g |
| Protein | 3,1g |
| Salt | 0,39g |
| Gluten-free: | Yes |
|---|---|
| Lactose-free: | Yes |
| Weight: | 400g |