Insanely Simple Danish (Gluten-Free) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Beth Hilson of the Gluten-Free Pantry. Ingredients:
2 cups gluten free pantry buttermilk brown rice pancake mix (#100) |
1/4 cup softened butter or 1/4 cup margarine |
2 tablespoons sugar |
2/3 cup milk |
1/4 cup raspberry jam |
2/3 cup powdered sugar |
1 tablespoon water |
1/4 teaspoon vanilla extract |
Directions:
1. glaze: Combine all and mix until smooth.
2. Preheat the oven to 450 degrees F.
3. Line a cookie sheet with parchment paper.
4. Combine pancake mix, butter, and sugar.
5. Mix until crumbly.
6. Stir in milk and blend until all combined.
7. Drop by rounded tablespoonfuls onto cookie sheet.
8. Place about 2 inches apart.
9. With back of teaspoon, make a shallow well in center of each.
10. Fill with jam.
11. Bake 10 minutes.
12. Let cool.
13. Drizzle with glaze.
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