Easter cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 140 g (1 cup) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 50 g (1/4 cup) light olive oil *
• 75 g (1/3 cup) cane sugar
• 1 large egg (55 g)
• 2,5 ml (1/2 tsp) almond extract
• 2,5 ml (1/2 tsp) vanilla extract
• any fruit jam

PREPARATION

1. In a bowl, mix together the flour, baking powder and salt.
2. In another bowl, combine the oil, cane sugar, egg, almond extract and vanilla extract. Stir vigorously with a whisk.
3. Add the dry mix to the liquids and stir well with a wooden spoon.
4. Cover the dough and let it rest in the refrigerator for 2 to 4 hours.
5. Preheat the oven to 180 °C (350 °F).
6. Roll out about 1/4 of the recipe at a time (the dough must be very cold), to 5 mm (1/4 inch) thickness, on a floured surface. Make sure the dough is well floured before rolling it out, and also make sure the work surface is well floured.
7. Cut cookies with a cookie cutter in the shape of an egg. For half of the cookies, cut a small circle in the center.
8. Place everything on a baking sheet lined with parchment paper. Sprinkle with cane sugar, to taste.
9. Bake on the top rack for 12 to 15 minutes.
10. Leave to rest on the baking sheet for a minute after removing from the oven. Then carefully remove the cookies with a spatula and leave to cool on a wire rack.
11. After cooling, spread the jam (about 1 tsp) on the biscuit base without holes. Then place the biscuit with the hole in it so that the jam is caught between the two biscuits and appears through the hole.