What’s for dessert ?: Gluten free: Walnut rolls
This is my first time posting a recipe for holiday cookies after Christmas. I have two reasons for this, the first is that I made them myself after Christmas, and the second is that they are so phenomenal that I want to save this recipe on the blog and share it with you. It has been published on the blog before recipe which contains gluten, and a gluten-free version I found at Angela’s instagram. The only mistake I made was that I only went to make half the mixture (I figured I would make the other half with coconut).
- 300 g Schar Mix B flour
- 250 g cold diced butter
- 200 g of walnuts
- 120 g of sugar
- 2 eggs
- 6 g baking powder
- powdered sugar for sprinkling
Rub the butter into the flour to get a coarse crumb structure. Add the walnuts, sugar and baking powder, then mix and form a pile with a hollow in the middle. Add eggs to the cavity and knead a crispy dough. If necessary, add a little more flour, if the dough sticks. The dough is soft (and it should be), but it should not stick. Flatten it into a disc, wrap in cling film and refrigerate for 15 minutes. Tear off smaller pieces of dough, form balls that you roll out on the work surface with your palm (without adding flour) and form rolls. Place the rolls on a baking sheet lined with baking paper. Bake for 10 minutes in an oven preheated to 170°C (be careful not to darken the rolls). Allow them to cool completely before removing them from the tin. Sprinkle the cooled rolls with powdered sugar.