- 100 gr rice flour
- 110 grams of sugar
- 100g margarine
- 2 eggs
- 1/2 teaspoon levadurina
- few drops of almond flavoring
- 2 tablespoons milk
- Preheat oven to 180 º. Mix margarine and sugar with mixer . Add eggs one by one. Add the flour (which we will premixed with levadurina ) , two tablespoons of milk and almond flavoring .
Split the mixture between the molds and bake for 15-20 minutes.
Mine took less than 20 minutes ... it is best to check with the stick .
ÑAM ! ! ! ! ! ! ! ! ! ! ! And without gluten ! ! ! ! !
For the buttercream , I used the recipe we were taught in the workshop in London, but adding a few drops of almond flavoring instead of vanilla.
250g unsalted butter at room temperature
450g icing sugar
1 teaspoon almond flavoring
6 teaspoons milk
Putting it all together in a bowl and mix at low speed one minute, then on medium speed for 4 minutes.
I used the dye brand Sugarflair of which I have already spoken (contains gluten) to color the buttercream , which was rosewood me (for some reason , goes half orange pictures ... argh )
And the ornaments are made of marzipan . ATTENTION: marzipan itself does not contain gluten ( sugar are almonds + + egg) but they have to check the label , because it may contain traces of other products with gluten manufactured in the same factory . The one I bought (it's one German ) indicated that it contained gluten. The glitter does not have gluten.