Ring Sablés
Ring-shaped gluten-free and dairy-free cookies decorated with colorful sprinkles, perfect for children's birthday parties.
Ingredients
Gluten-free flour
150 g
Rice flour
90 g
Lemon zest (finely grated)
1 lemon
Plant-based margarine (for the dough)
75 g
Caster sugar
50 g
Egg yolk
1
Icing sugar (for the frosting)
90 g
Plant-based margarine (for the frosting)
50 g
Soft fruit candies
as needed
Instructions
1
Make the dough
Place the two flours, the lemon zest and the 75 g margarine in a food processor and pulse briefly. Add the sugar, the egg yolk and 2 tablespoons of water. Run the machine until a dough forms.
2
Chill
Place the dough on a work surface dusted with a little flour and knead briefly. Wrap in cling film and chill for 30 minutes.
3
Preheat the oven
Preheat the oven to 180 °C (th. 6). Grease a baking sheet.
4
Shape
Roll out the dough to 5 mm thick on a work surface dusted with a little flour. Use a plain or fluted 6.5 cm cutter to cut out rounds and place them on the baking sheet. Use a 4 cm round cutter to remove the centre of each round.
5
Bake
Bake for 20 minutes, until the rings begin to turn golden. Leave on the baking sheet for 2 minutes, then transfer to a wire rack to cool.
6
Decorate
Place the icing sugar and the 50 g margarine in a bowl and beat until creamy. Use a piping bag or a spoon to spread the icing on the biscuits. Cut the soft fruit candies into small pieces and press them into the icing to decorate.
