FIELD: food industry.
SUBSTANCE: one prepares a mixture by way of sequential mixing of amaranth flour, whole dry milk, cocoa bean husks powder, confectionary fat and caramel powder. The components are stirred during 10-12 minutes at a temperature of 18-20°C till complete homogeneous distribution of fat in the raw material mass. The produced mixture is moulded into silicone moulds and baked during 4-5 minutes at a temperature of 180-190°C. The mixture is prepared at the following components ratio, wt %: amaranth flour - 45.28, whole dry milk - 3.77, cocoa bean husks powder - 3.80, confectionary fat - 16.97, caramel powder - 30.18.
EFFECT: invention allows to enhance cookie quality, increase nutritive and biological value, intensify the technological process, improve the production sanitary status, expand the range of gluten-free confectionary flour goods with improved composition.
1 tbl, 2 ex
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