Ingredients
| 85 g Nomix gluten-free flour |
| 15 g fine corn flour |
| 25 g butter |
| 30 g 16% delicious sour cream |
| 1/2 egg |
| 12 g sugar |
| 2.5 to 3 g salt (to your liking) |
| about 3 g grated parmesan (or similar cheese) |
| 2 g garlic powder (granulated garlic) |
| a pinch of thyme |
| a pinch of oregano |
| a pinch of dried basil |
| 1.7 g baking powder |
How to prepare
Grind the weighed herbs finely in a mortar and mix them with the garlic, salt, sugar, baking powder and the mix of flours. Add the softened butter, cream, cheese and egg. Knead the dough thoroughly and let it stand in cold for about an hour. Then roll the dough flat (thinner than for the Linzer cookies) and cut out the desired shapes. You can dust lightly with fine corn flour. Bake at 170 °C until slightly pink (about 20 minutes).
If cutting out circles feels like too much work to you, use the rolling pin to move the rolled dough straight onto a baking tray and cut it roughly into squares using a decorating tracing wheel. The individual pieces will readily separate once baked.
