Ingredients

The following ingredients have 10 Servings
  • 1 tablespoon flaxseed meal
  • 2 tablespoons boiling water
  • 230 grams all-purpose gluten free flour mixture
  • 50 grams almond meal
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup butter, cold and diced
  • 6 ounces plain sheep milk yogurt
  • 2 large eggs

Instruction

  • Preheat the oven to 350 degrees 4 and line one or two large cookie sheets with parchment paper.
  • In a small bowl, whisk together the flaxseed meal and boiling water to create a paste, set aside.
  • In a 14-cup food processor with the pastry blade, combine the flour mixture, almond meal, sugar, baking powder, and baking soda. Pulse to combine well and scrape down the sides to combine.
  • Add the butter and pulse until the mixture befins to look crumbly. Scrape down the sides to combine.
  • Add the yogurt and eggs and pulse until well combined, you may need to scrape down the sides and mix by hand to get the edges combined.
  • Spoon 2 inch sized balls of the mixture onto the baking sheets at least 4 inches apart. Bake for about 15 mintues or until the edges have begun to brown.
  • Cool on wire racks for at least 10 minutes before enjoying!