sorghum cookies

These gluten-free sugar cookies are easy to bake and truly delicious. They hold their shape well in the oven. If you prefer them flatter, press them down gently before baking. Thanks to da Carla's sorghum flour and soya flour, the cookies get extra nutrition. They contain protein, fibre and minerals such as magnesium, iron and phosphorus – a bonus in something that is mostly meant to taste great.

Ingredients:

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

Instructions

• Mix the sorghum flour, corn starch, soya flour, baking powder and salt in a bowl. Set aside.
• Beat the butter, sugar and vanilla thoroughly until fluffy.
• Add the egg and beat until the mixture is light and airy. Stir in the milk.
• Combine the dry ingredients with the butter mixture until you have an even 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 tray lined with baking parchment.
• Bake the cookies for 7 minutes. Remove them from the tray immediately and let them cool on a wire rack before icing or decorating.