Gluten-Free Halloween Cookies
Level: Easy
Preparation time: 10 minutes + rest
Cooking time: 15 Minutes
Ingredients
- 400 g Babbi Home Bakery Cookie Mix
- 200 g lactose-free butter or margarine
- 3 egg yolks (about 65 g)
- 65 g sugar
- A.R. Cremadelizia Gianduia Suprema spread Babbi
Preparation
To make the shortcrust dough:
- Place the Cookie Mix in a bowl, add diced butter, sugar and yolks, and knead until smooth.
- Roll out the dough between two sheets of baking paper and refrigerate for 30 minutes.
- Cut out cookies in your favourite shapes — ghosts, skulls, pumpkins or other Halloween designs.
- Bake in a preheated oven at 170 °C (fan) or 180 °C (static) for 15-20 minutes.
- Once cooled, decorate as you like with Babbi Cremadelizia.
Ingredients
- 400 g Babbi Home Bakery Cookie Mix
- 200 g lactose-free butter or margarine
- 3 egg yolks (about 65 g)
- 65 g sugar
- A.R. Cremadelizia Gianduia Suprema spread Babbi
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