Special guest of this week: rice! It's probably one of the most versatile gluten-free ingredient you can find and perfect for most recipes. Sure it's great in this one!
Rice cookies were the first biscuits I baked after moving to the gluten-free diet, and it's still one of my favorite for simplicity. Most types of rice flours would be fine, however I would suggest you to use Nutrifree Rice Flour (not "Finissima") because it's more grainy and it will make your cookies more peculiar.
- 260 gr rice flour
- 150 gr softened butter
- 80 gr sugar
- 2 gr xanthan gum
- 2 eggs
- 1 lemon (grated zest)
- Mix the dry ingredients in the bowl (flour, sugar, lemon zest) and add the butter. Work quickly using the tips of your fingers until the mix becomes like sand (1 min).
- Pour in the eggs and mix with your fingers. Wrap in cling film paper and rest in the fridge for 30 minutes.
- Preheat the oven to 180 °C. Sprinkle a plain and clean surface with thin rice flour and place the dough on it. Roll out the dough ( 3-4 mm thick) and use your favorite stamp to create the cookies shape.
- Lay these on baking paper and bake for 10-12 mins until light golden, then let them rest onto a cooling rack.
TIPS: If you like chocolate, you can add chocolate drops to the mix or even 40 gr of cocoa powder to give color to the dough. You can preserve the cookies for 4-5 days in an airtight container.
Have you tried it? Do you have any suggestions? Leave your comment