Ingredients for the dough:
185 g of amaranth flour, 130 g of corn flour, 210 g of sugar, 2 eggs, 1 tsp. soda, 1/2 tsp. citric acid, 90 g of butter, 1 tbsp. of vanilla extract.
Ingredients for glaze:
1 glass of powdered sugar, 2 tablespoons. of lemon juice.
Amaranth and corn flour sift. Add soda and citric acid. Add the butter and grind into a crumb. Add the vanilla extract to the flour crumb. Beat eggs with sugar. Combine the dry mixture with the egg. Knead the dough. Screw into a film and leave for 30 minutes at room temperature. The dough is rolled into a layer half a centimeter thick (through dense polyethylene). Using a mold, cut out the biscuit pieces, lay them on a non-stick sheet and bake at 180°C for about 7-8 minutes. Dilute the powdered sugar with lemon juice to the consistency of thick sour cream, if it turned out too thick – add water or lemon juice. Cool cookies covered with lemon glaze.