Drive away with green broad beans and ricotta
Desserts from Italy - Campania
Omini gingerbread gluten-free and lactose-free
Omini gingerbread gluten-free and lactose-free
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The other day I was thinking about what to give people for Christmas and I had the idea to prepare some cookies. And think think think That you are allergic to lactose, that they suck their eggs in the dough, quellaltro has celiac disease, what you eat beans, the artichokes now with all these food allergies and diets do not know what to do so I found a nice solution: these sweets gluten-free and lactose-free!
preparation
step 1
In a large bowl, stir together the flour with a pinch of salt, spices, sugar and baking powder and, after mixing with a spoon, also joined the oil.
step 2
Continue to work with the spoon and then, little by little, add water: this is very important because water replaces the eggs of the pastry, so be careful!
step 3
When you've got a dough that does not stick to your hands and the sides of the bowl and, above all, when you make finger pressure feel that the dough is pretty firm, created a ball,
step 4
wrap in plastic wrap and then crush it slightly. Put in the fridge to sweat the oil: in this way all excess oil will be removed from the dough and you can safely work it.
step 5
Once past half an hour (you touch the dough: stall must be well become hard), turn the oven to 180 ° and preriscaldatelo.
step 6
On a work surface, place the baking paper (parchment paper serves not to attack the dough on the work surface because the gluten-free pasta is more delicate) and then work on it's pasta,
step 7
spreading a bit of preparation to keep it from sticking or rice flour. https://ricettedacoinquiline.wordpress.com/2016/12/11/omini-di-pan-di-zenzero-senza-glutine-e-senza-lattosio/
step 8
Create the molds in the shape of little man and then moved to a baking sheet covered with parchment paper (you can also use the same one that you used to roll out).
step 9
Once the edges are colored, remove from oven and let cool thoroughly before touching, once you are cured, you can go to the decoration.
step 10
For the royal icing. Wash carefully the shells of the eggs: this will avoid a first contact with the bacteria and, comunquepulirete eggs,
step 11
which it is never wrong when you use them for meringues or other raw preparations.
step 12
Divide the whites from the red and place the egg whites in a stainless steel bowl or silicone, or otherwise adapted to a water bath. Place it on an already half full pot for hot water (which is as large as the ciotol
step 13
and started to mount with whips and calmly, add the sugar and continue to whip. https://ricettedacoinquiline.wordpress.com/2016/12/11/omini-di-pan-di-zenzero-senza-glutine-e-senza-lattosio/
step 14
When you've got a very hard and smooth mixture, divide your freezes more bowls and pour in each food coloring that you have decided to use and then fill the pastry bag and disposable ini
step 15
started to decorate your cookies! Let cool the ice for at least 2 hours before touching the biscuits (also recommended overnight).
step 16
https://ricettedacoinquiline.wordpress.com/2016/12/11/omini-di-pan-di-zenzero-senza-glutine-e-senza-lattosio/