Gluten-Free Shortcrust Cake Mix 200g Celiko

Gluten-Free Shortcrust Cake Mix 200g Celiko

Celiko Gluten-Free Shortcrust Pastry Baking Mixture 200g is a great option for people with gluten intolerance, enabling easy preparation of healthy desserts by both experienced chefs and laymen. Thanks to ingredients with a low glycemic index, this product is suitable for people controlling blood sugar levels. Rich in fiber, it aids digestion, which is beneficial for overall digestive health. The mixture allows you to quickly prepare the dough while maintaining its excellent texture and flavor, making it an ideal choice for a healthy kitchen.

Ingredients: potato starch, sugar, rice flour, acidity regulator: diphosphates, raising agent: sodium carbonates, salt.

Allergens: may contain soy, milk and their derivatives.

Nutritional value of the product per 100 g
Energy value 1515 kJ / 362 kcal
Fat 0 g
saturated fatty acids 0 g
Carbohydrates 87 g
including sugars 26 g
Protein 1.7 g
Salt 0.7 g

A method of preparing:

Cookies:
- 1 package of shortcrust pastry concentrate
- 2 yolks
- 40 g of chilled BUTTER (1/5 cube)
- gluten-free chocolate drops or flakes or grated dark chocolate

Preparation:

- Pour the shortcrust pastry concentrate onto the pastry board. Add chopped BUTTER, egg yolks and enough water to combine all the ingredients into a ball.
- Knead the dough quickly. If the dough is very soft, put it in the fridge for 30 minutes.
- Remove the dough from the fridge and form a roll about 1 cm thick
- Place the slices on a greased baking tray and press lightly with your fingers (flatten)
- Spread chocolate drops on top.
- Bake the cookies at 180 degrees Celsius for about 15 minutes.

Shortcrust pastry with fruit:

- 1 package of shortcrust pastry concentrate
- 60 g of butter
- 1 egg
- 1/2 package of Celiko vanilla sugar
- 2 tablespoons of MILK or water, fruit (at your discretion, e.g. apples, plums, rhubarb), a pinch of salt.

Preparation:

- Knead the dough from the dough concentrate, BUTTER, egg yolk and MILK (the amount of MILK added depends on the size of the EGG, so it should be added in small portions)
- Place 3/4 of the finished dough on a greased baking tray
- Place fruit pieces and sprinkle with vanilla sugar.
- Beat the egg whites with a pinch of salt and 1 tablespoon of sugar until stiff. Pour the whipped foam onto the fruit.
- Bite off the remaining dough and sprinkle it on top of the cake.
- Bake at 200 degrees Celsius for approx. 30 minutes.

Storage: Store in a dry and cool place.

Net weight: 200g

Country of manufacture: Poland