Corn Biscuits – Gluten Free

Makes approx. 70 pieces

Knead sugar, egg, butter, corn flour and baking powder with the dough hook of the mixer until smooth. Shape with your hands into two rolls about 3 cm in diameter and refrigerate for about an hour.

Chop nuts and roll one dough roll in it so that it is covered with nuts all around.

Mix candy and chopped pumpkin seeds and roll the second dough roll in it. Cut rolls about 1/2 cm thick slices and place on baking sheets lined with parchment paper.

Bake in a heated oven at 175 °C, fan 150 °C, gas mark 2 for 15 minutes. Tips

If you don’t like the slightly bitter taste of corn flour, you can use wheat flour. Bake the cookies for five minutes longer and add a little flour to the surface to shape them. However, the cookies are then no longer gluten-free. Nutritional values per piece 70 calories, 3 g fat

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