These cookies balance the delicate, crumbly texture of teff flour with butter and honey to create a gluten-free dough that holds together. Shaping the dough while it is cold helps the cookies keep their form.
Beat the room-temperature butter and honey in a bowl for 3 minutes, until creamy.
Add the egg yolk and mix. Add the teff flour and salt, then mix until a soft dough forms. The dough is crumbly, so bring it together without overworking it.
Pinch off tablespoon-sized pieces of dough, flatten them slightly, and arrange them on a baking sheet. Bake in an oven preheated to 160°C / 320°F for 12 minutes, until the edges are lightly golden.
The cookies are fragile, so let them cool on the baking sheet for 10 minutes before transferring them to a wire rack.
If the dough becomes too soft at room temperature, chill it for 10 minutes before shaping; otherwise, it may spread on the baking sheet. Allergens: dairy (butter) and egg.
Balın yerine akçaağaç şurubu kullansam kurabiyenin kıvamı ya da pişme süresi değişir mi? 12 dakika benim fırınımda yeterli olur mu emin değilim, bir fikriniz var mı?
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