Getting off gluten and need something to fill up the cookie jar? Making gluten free shortbread cookies from rice flour is a treat!
As I lately have a little time, I had been searching on the internet a few days ago. Looking to find new, challenging ideas, inspirational recipes that We have never tasted before, to amaze my loved ones with. Looking for quite some time unfortunately could not find lots of interesting stuff. Just before I thought to give up on it, I found this yummy and simple dessert by chance. The dessert seemed so delicious on its pic, it required quick action.
It absolutely was not difficult to imagine how it’s made, its taste and how much my husband might like it. Mind you, it is quite easy to please the guy in terms of cakes. Anyways, I got into the webpage: Suncakemom and used the comprehensive instuctions that had been combined with great photographs of the process. It really makes life quite easy. I can suppose it is a bit of a effort to take snap shots in the middle of baking in the kitchen because you will often have sticky hands so I genuinely appreciate the time and energy she placed in for making this post .
Having said that I’m inspired to present my very own recipes in a similar fashion. Many thanks the concept.
I was fine tuning the initial mixture create it for the taste of my loved ones. I must tell you it was an incredible outcome. They enjoyed the taste, the thickness and loved having a treat like this during a lively workweek. They basically asked for lots more, a lot more. So next time I’m not going to commit the same miscalculation. I’m gonna multiply the amount to keep them happy.
This Gluten free shortbread cookies is from SunCakeMom.
Measure out rice flour into a medium size mixing bowl then melt coconut oil of needed and pour it straight into the mixing bowl.
Add coconut milk, egg, baking powder and bananas or sweetener of choice into the bowl, too. Dough it until we get an even mixture.
Either make little dough balls by hands or if having sticky hands is too much to bear then use a tablespoon to place pieces dough onto the baking tray.
Flatten the dough with a fork.
Put the tray into the 350° / 180°C preheated oven for about 15-20 minutes. Take cookies out when they are golden brown.
Dip half of the cookies into the melted chocolate or use a spoon to pour the chocolate on them.
Dip them into shredded coconut.
In case the drying rack is busy be creative. Keep rice cookies preferably in a cool, dry place.