Ingredients
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1/2 cup butter, softened
1/2 cup sugar
1 egg
2 tablespoons corn syrup
1 cup sweet rice flour
1/2 cup potato starch
1/2 cup light stoneground buckwheat flour
1 teaspoon gluten free baking powder
1/8 teaspoon salt
1 -2 ounce semisweet chocolate, melted (optional)
Preparation
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Cream butter and sugar together.
Beat in egg and add corn sryrup.
Sift flour, baking powder, and salt together and add; mix well.
Shape into 7\" pencil sized ropes.
Form into a horseshoe and bring ends down to center of rope overlapping and pressing ends forming a pretzel shape.
Arrange on greased baking sheets, and chill for 30 minutes to help retain shape.
Bake in a preheated 375* oven for 10 to 12 minutes.
Dip in chocolate once cooled if desired.
Enjoy!
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