Gluten-free vanilla teardrops
Small Christmas pastries from Cake mix Liana, which will be on your Christmas table every year.
Ingredients
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- 250 g cake mix Liana
- 100 g powdered sugar
- 180 g of butter or vegetable fat
- 1 bag Vanillin sugar Liana
- 1 bag Pudding VANILLA Liana
- 2 eggs
Next we need
- 250 g of jam
- 100 g Chocolate 70% Liana
- 30 g fat (for toppings)
- Mix the listed ingredients with a hook in a food processor. Wrap in foil and leave in the refrigerator for at least 2 hours.
- On a floured work surface, divide the dough into 2 parts and roll out a sheet with a thickness of 3 mm from each part. Cut teardrops from the dough with a mold and place them on a baking sheet lined with baking paper.
- Bake in a heated oven at 180°C for 7-8 minutes.
- Let the finished vanilla teardrops cool. Then we stick them together with jam and dip the ends in chocolate coating.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 250 g cake mix Liana
- 100 g powdered sugar
- 180 g of butter or vegetable fat
- 1 bag Vanillin sugar Liana
- 1 bag Pudding VANILLA Liana
- 2 eggs
Next we need
- 250 g of jam
- 100 g Chocolate 70% Liana
- 30 g fat (for toppings)
Products to recipe
