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
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 (thinner than for the Linzer cookies) and cut out the desired shapes. You can dust with fine corn flour, but be careful not to roll too much flour into the dough. 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.
