Time: 60 minuti
Difficulty: Facile

Ingredients for 50 cookies:
450 g of gluten-free desserts mix
220 g of gluten-free butter or margarine
200 g of caster sugar
2 eggs
80 g of drops of dark chocolate without gluten
2 tablespoons of flax seeds

Method:
Cut the butter into small cubes and place it in a bowl with the sugar; knead the whole energetically, then combine the mix for gluten-free desserts and gluten-free chocolate drops. Work until you get a homogeneous mixture, then add the flax seeds and shell the eggs; mix everything, to obtain a smooth and well-kneaded dough, then cover it with kitchen foil and let it rest for 1 hour in the refrigerator.

After this time, work the dough to soften it slightly, then roll it out with a rolling pin on a lightly floured pastry board, with a thickness of 3-4 mm. With the help of a knurled coppapasta, cut out the wavy circles of pastry and copparli in the center with a small circular pastry ring; transfer the biscuits obtained on a baking sheet lined with parchment paper and bake in the oven at 175 ° C for about 25 minutes. Remove from the oven, leave for 15 minutes before serving.