This cookie balances teff flour's crumbly nature with the binding power of butter and honey, achieving a gluten-free texture that still holds together. Shaping the dough while it is cold is what keeps the cookies from falling apart.
Beat the room-temperature butter with the honey in a bowl for 3 minutes until creamy.
Add the egg yolk and mix, then fold in the teff flour and salt to form a soft dough. Because the dough is fragile, gather it together without overworking it.
Pinch off tablespoon-sized pieces of dough, flatten them gently, and arrange on a baking tray. Bake in an oven preheated to 160°C for 12 minutes, until the edges turn lightly golden.
Since the cookies are fragile, let them cool on the tray for 10 minutes before moving them to a wire rack.
If the dough gets too soft at room temperature, chill it for 10 minutes before shaping, or it will spread on the tray. Allergens: contains 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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