Tasty Carob Flour Gluten Free Cookies Nutella Filled

If you are gluten intolerant but don't want to give up the taste the good things, these cookies are ideal for you. Also good for non-intolerant people, carob flour with its particular flavor is rich in natural sugars and carbohydrates, but low in fat. Unlike cocoa powder, of which it is considered a substitute as it recalls its taste, it does not contain caffeine and being of vegetable origin, it does not even contain cholesterol, therefore it will conquer you not only for its flavor, but also for its properties and with a tasty Nutella soft heart will give you a pleasant for breakfast or a delicious snack for your children!

INGREDIENTS

FOR SHORTCRUST PASTRY:

• 170 GR (6 OZ) SOFT BUTTER

• 100 GR (3.5 OZ) CANE SUGAR

• 70 GR (2.5 OZ) CAROB FLOUR

• 250 GR (9 OZ) OF RICE FLOUR

• 1 EGG

• 1 PINCH OF SALT

• 1 TABLE SPOON OF VANILLA EXTRACT

INGRADIENTS FOR THE FILLING:

• NUTELLA TO TASTE

On an parchment paper, put the Nutella to obtain disk shapes and put in freezer until solid.

Work the butter at room temperature with sugar, then add the egg and mix well.

Proceed combining the flours and the rest of the ingredients and work everything to form a smooth bread.

When your dough will be homogeneous, refrigerate at least for 1 hour.

After the rest time, slightly work the shortbread baking and spread to a thickness of about 3 mm, to obtain a rectangle shape.

Divide the rectangle shape into two parts.

Place the Nutella disks on a part.

Cover with the other part.

Cut with a pastry cup (I used the 6 cm) and seal the edges. Remove the excessing part and re-mix it and repeat the previous steps described.

Preheat your oven at 180 celsius (370 fahrenheit), static mode, place your cookies in and wait for about 15-20 minutes (depends on your oven).

Once baked, let it cool and enjoy them!

Variant, if you are not a Nutella lover, you can use red fruit jam that join very well with the flavor of carob flour.