Angel eyes (gluten free)

Gluten-free cookie recipe: angel eyes with vanilla and poppy seeds

Gluten free cookie recipe: angel eyes

© W & B / Jörn Rynio

Ingredients (for 60 pieces):

160 g butter
1 egg
1/2 teaspoon vanilla pulp
1 pinch of salt
Grated zest of 1 small organic orange
50 grams of sugar
75 g ground poppy seeds
200 g light gluten-free flour mixture
1/2 teaspoon gluten-free baking powder


Cling film
Parchment paper

For decoration:

50 g currant jelly (gluten-free)

2 tbsp powdered sugar


Knead the butter, egg, vanilla, salt, orange peel, poppy seeds and flour. Shape the dough into two rolls, wrap in foil and cool for about 3 hours. Pre heat the oven to 180 degrees celcius. Cut the dough into 60 slices, shape them into balls and place them on a baking sheet lined with baking paper. Press the hollows in the middle with a wooden spoon handle. Bake for about 12 minutes. Let cool down. Heat the jelly and pour it into the wells. Dust with powdered sugar.

Nutritional values ​​(per piece):

About 45 kcal / 188kJ, 0.5 g protein, 3 g fat, 4 g carbohydrates, 0.3 BE / 0.4 KE