durra cookies

These gluten-free sugar cookies are simple to bake and really tasty. They hold their shape well in the oven. If you'd like them flatter, you can press them down before baking. Thanks to da Carla's durramjöl and soya flour, the cookies get extra nutrition. They contain protein, fibre and minerals such as magnesium, iron and phosphorus – a bonus for something that's mostly meant to be delicious.

Ingredients:

• 3 dl da Carla durramjöl
• 1.5 dl da Carla tapioca flour
• 1.25 dl da Carla soya flour
• 1.5 tsk baking powder
• 1/4 tsk salt
• 150 g butter
• 1.75 dl sugar or sugar substitute
• 1 tsk vanilla extract
• 1 egg
• 1.5 msk milk

Here's how

• Mix durramjöl, tapioca flour, soya flour, baking powder and salt in a bowl. Set aside.
• Beat butter, sugar and vanilla thoroughly until fluffy.
• Add the egg and beat until the mixture is pale and airy. Stir in the milk.
• Mix the dry ingredients with the butter mixture until you get a smooth dough.
• Chill the dough for about 1 hour.
• Set the oven to 190 °C. Roll the dough into small balls and place them on a baking tray lined with baking paper.
• Bake the cookies for 7 minutes. Remove them from the tray straight away and let them cool on a rack before glazing or decorating.