Petit Beurre - gluten-free version
Anyone who has no choice and has to follow a strict gluten-free diet, and we are allowed to consume gluten-free cereals, often finds himself in a situation to get annoyed with the price and quality of finished gluten-free industrial products. Trans fats and various preservatives are not a very happy choice for someone who has celiac disease. It is especially important for newly diagnosed people with celiac disease to heal their intestinal villi. I very rarely buy ready-made gluten-free cookies because they have a sad taste. That's why I always choose home-made, so petit beurre in home-made performance is my favorite. The recipe is divided into one group on Facebook, dedicated to the diet for celiac disease. They are made quickly, but they are also eaten quickly :) If you make cheese cake, homemade petit beurre is a good choice for a biscuit base.
Preparation steps
- Sugar, butter, vanilla sugar or seeds of one stick of vanilla and melt water in a pan. Allow to cool for a few minutes.
- Separately mix flour, baking powder and a pinch of salt.
- Stir everything together, put the mixture in a 3-liter freezer bag and melt. Refrigerate for 2 hours.
- Roll out, cut into shapes as desired, place on baking paper in a baking tray, prick with a fork and bake at 180C for about 10-12 minutes. You don’t have to make a big gap between the cookies because they don’t grow much. Biscuits slightly change color and darken at the edges, being careful not to burn. When you take it out of the oven, let it cool down a bit and harden so that it doesn't break when you take it out. When cooled, they become crunchy and are very tasty with a pronounced taste of butter and vanilla, like real petit beurre.
Serving
Enjoy the buttery taste of your gluten-free homemade biscuits with coffee, milk or tea.