Name: Gluten-Free Spritz Biscuits
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 60 Servings
Ingredients: 250 g Butter; 125 g Sugar; 1 Pck. Vanilla sugar; 2 piece Eggs; 1 pinch Salt; 375 g Rice starch

Description

These gluten-free spritz biscuits from the Thermomix® succeed with rice starch, butter, sugar, eggs and vanilla sugar. The preparation of the dough takes about 45 minutes, the total baking time is 90 minutes. The recipe yields approximately 60 cookies and is ideal for anyone who wants to bake gluten-free Christmas cookies. Perfect as finger food or dessert for festive occasions.

Ingredients (6 ingredients)

250 g Butter

125 g Sugar

1 Pck. Vanilla sugar

2 piece Eggs

1 pinch Salt

375 g Rice starch

Preparation (8 steps)

Grind sugar and vanilla sugar

Thermomix® Setting

10 sec/Speed 10

Put sugar and vanilla sugar in the mixing bowl and grind for 10 sec./speed 10.

10 sec

Transfer ground ingredients

Transfer the ground ingredients and set aside.

Melt butter

Thermomix® Setting

3 min/122°F/Speed 2 122°F

Put butter in pieces into the mixing bowl and melt for 3 min./50°C/speed 2.

3 min

Add eggs and salt

Thermomix® Setting

20 sec/Speed 3

Add eggs and salt to the melted butter in the mixing bowl and mix for 20 sec./speed 3.

20 sec

Add ground ingredients and rice starch

Thermomix® Setting

30 sec/Speed 4

Add the previously ground ingredients and rice starch to the mixing bowl and mix for 30 sec./speed 4.

30 sec

Knead dough

Thermomix® Setting

2 min/Kneading speed

Knead the dough for 2 min./kneading stage.

2 min

Process dough

Fill the dough into a piping bag with a star nozzle and pipe onto a baking sheet lined with baking paper. Bake in a preheated oven at 180 °C (top/bottom heat) for approx. 10-12 minutes.

Let cool and enjoy

After baking, let the spritz biscuits cool on a wire rack and dust with powdered sugar or coat with chocolate as desired.

Finished cooking? Great! 🎉

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About this recipe

Spritz biscuits, a classic of Christmas baking, always evoke childhood memories for me. My grandma baked it every year, and the scent of freshly baked spritz biscuits was an integral part of the Advent season for me. This recipe is a gluten-free version that tastes just as delicious as the original, but is suitable for anyone who needs or wants to avoid gluten. The ingredients are deliberately kept simple. The butter ensures the crumbly texture and taste of the biscuits. It is best to use high-quality butter, because the taste really makes a difference here. The sugar and vanilla sugar bring the sweetness and the fine vanilla aroma. The eggs bind the ingredients and give the dough the necessary elasticity. A pinch of salt should not be missing to balance the sweetness and enhance the flavors. The heart of this recipe is rice starch. It replaces the traditional flour and ensures the gluten-free property of the biscuits. Rice starch gives the spritz biscuits a delicate, almost fragile texture. The preparation in the Thermomix® is very simple. Grinding the sugar and vanilla sugar at the beginning ensures that the sweetness is evenly distributed in the dough. When melting the butter, make sure that it does not get too hot, it should only be liquid. When mixing the eggs with the butter, it is important that the butter is no longer too hot, otherwise the eggs could curdle. Kneading the dough in the Thermomix® is child's play. The dough should be smooth but not sticky. If the dough is too sticky, you can add some more rice starch. Piping the dough onto the baking sheet requires some practice. It is best to use a piping bag with a star nozzle. Make sure that the cookies are not too thick, otherwise they will not bake properly. The baking time may vary depending on the oven. Watch the spritz biscuits carefully, they should be golden brown. For a vegan version, you can replace the butter with vegan butter or margarine and the eggs with an egg substitute such as applesauce or flaxseed eggs. Feel free to experiment with other spices as well. Cinnamon, cardamom or orange zest go perfectly with the spritz biscuits. Serve the gluten-free spritz biscuits with a cup of coffee or tea. It is also a nice gift for friends and family. You can also dust it with powdered sugar or coat it with chocolate. The spritz biscuits will keep for several weeks in a cookie tin, tightly closed. You can also prepare the dough and store it in the refrigerator. Before processing, you should let it soften a little.