Gluten free chamber jerk

Ingredients for Gluten free chamber jerk

Instructions for Gluten free chamber jerk

To prepare the Gluten free chamber jerk recipe, please follow these instructions:

Flour and baking soda are sifted together. Sugar and vanilla are added. Cold, solid butter chopped in, egg and cream added. The dough is kneaded uniformly and shiny.

It is rolled out on a floured table in 1 cm thick, cut into small, round cakes approx. 3 cm. In diameter and put on greased plates.

Bake approx. 7 minutes at 200 degrees C in preheated oven.

The balls are cooled, flaked and dried approx. 6 minutes at 200 degrees C hot air.

The chamber jugs are completely cooled and can be stored in cage boxes.

tips:
Instead, the dough can be rolled into sausages cut into pieces which are rolled into buns and baked.