Rice Milk Cookies are crunchy dunking cookies, great in both milk and tea. They can also be glazed with chocolate and flavored to taste with grated orange zest or cinnamon or other aromas. In addition, they are free of butter and dairy products.
Discover other cookie recipes:
- Difficulty: Very Easy
- Cost: Low Cost
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1 egg yolk
- 2 cups all-purpose flour
- 1/4 cup rice milk
- 1/5 cup sugar
- 1/8 cup acacia honey
- 3 1/2 tbsp vegetable oil
- 1 lemon
- 1/2 vanilla bean
Tools
- 1 Bowl
- 1 Whisk
- 1 Cookie Cutter
- 1 Baking Tray
Steps
In a bowl, pour the rice milk and mix with the egg yolk, sugar, oil, and honey.
Add the grated lemon zest, vanilla seeds, and flour.
Quickly knead to form a smooth and homogeneous dough.
Cover with plastic wrap and let rest in the fridge for 1 hour.
Roll out the dough to 3/8 inch on a lightly floured work surface.
Cut the cookies with a cookie cutter.
Place them on a baking tray lined with parchment paper.
Make holes in the surface of the cookies with the prongs of a fork.
Bake at 350°F for 10-12 minutes in a preheated static oven.
Remove from the oven and let cool.
Tips
Store them in a closed box or bag for 10 days.
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