Post by buddhasbelly on Nov 14, 2011 18:22:57 GMT -5
My basic recipe is 150gr of flower (I usually mix rice flower and quinoa or teff flower), 50gr dextrose, 110gr plant-based baking margarine (this could be normal butter I guess, but I'm lactose intolerant), a few pinches sea salt. Sometimes I take 10gr off the flower and add 10gr of cocoa powder. :-) Or I add rosemary, what nobody seems to like except for me, so maybe that's not such good advice. Make sure the dough is as thin as you can make it, so the cookies get crisp (maybe 3 to 4 mm). Make sure the dough rests in the fridge for half an hour before baking it. I usually bake it in one piece and than slide it into smaller pieces right after it leaves the oven. Bake for 30 minutes at 160C and the last 5 minutes at 200C, may vary with different ovens, this is for a hot air oven.
Enjoy!
Enjoy!