Ingredients
|
170 g Nomix gluten-free flour |
| 30 g fine corn flour |
| 50 g butter |
| 1 egg |
| 22 g sugar |
| 5 g salt |
| 60 g sour cream |
| 4 g baking powder |
| 10 g whole poppy seeds |
How to prepare
You will find occasions where you can serve your favourite spread or salad in cracker cups prepared in the following manner:
Mix and knead all of the ingredients well and let them stand for about 30 minutes protected from going stale. Then roll the dough flat (about 4 mm) and use a tracing wheel to cut out squares the size of your cup forms. You do not have to grease the forms. Place the squares into the forms or turn the forms upside down and place the squares on top of them. It is up to you. One variation will be more closed, the other one more open. You can use the remaining dough to cut out small hearts, for example, and use them as decoration. Bake for about 20 minutes at 160 °C.
Our tip: You can use the cup forms to bake puff dough as well as curd cheese puff dough squares.
