1 3/4 c. Pamela’s Baking & Pancake Mix (more if needed for a dough)
2/3 c. confectioners’ sugar
dash of Real Salt
1/2 c. raw or organic butter (cold and diced)
3 free-range, organic egg yolks + 1 for glazing
1 tsp. gluten-free vanilla
*Preheat oven to 350 degrees. Combine dry ingredients until mixed well. Add egg yolks and vanilla until dough forms. Shape into a ball and refrigerate 15 minutes. On a gluten-free floured surface, roll out dough and cut into circles. Place on a baking sheet and glaze with 1 egg yolk. Repeat after first layer dries. Bake for 10-15 minutes or until crisp and golden brown.
1/4 c. raw sugar
2 Tbls. water
1/4 tsp. lemon juice
1/4 c. water
*Combine 2 Tbls. water, lemon juice and sugar in a saucepan over medium heat. Boil until a golden brown color. Remove from heat quickly and dip pan in ice bath to stop cooking. Add remaining water slowly. Let cool completely.