The gluten-free rolled cookies are a classic of homemade pastry, simple and perfect for any time of the day. In this gluten-free and lactose-free version, they retain all their fragrance and delicacy, making them ideal even for those with intolerances or who choose a more careful diet, without sacrificing taste.
The soft but structured shortcrust pastry wraps a thin layer of jam that releases aroma and color during baking, creating a pleasant contrast between crispness and sweetness. These cookies are perfect to prepare in advance, to store for a long time, and to share, especially during the colder or festive periods.
The shortcrust pastry used to prepare the gluten-free rolled cookies is very crumbly, but adapts well to any shape, and is perfect to roll out even thinly. Unlike the rice oil shortcrust pastry ( video recipe) it contains only egg yolks, and precisely for this reason, its consistency is softer. To fill these gluten-free cookies, I chose raspberry jam, orange marmalade, and hazelnut cocoa spread, but any other flavor will do. Prepare these cookies for breakfast or snack for adults and children.
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- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 egg yolks
- 1/4 cup sugar
- 1/3 cup vegetable oil
- 1/2 lemon
- 1 1/4 cups gluten-free rice flour
- 2/3 tsp xanthan gum
- 1 tsp gluten-free baking powder
- 2 tbsps rice milk (gluten-free)
- sugar
Tools
- 1 Bowl
- 1 Whisk
- 1 Rolling pin
- 1 Baking tray
Steps
In a bowl, mix the egg yolks with the sugar using a whisk.
Add the flavors and oil.
Mix until you get a thick cream.
Add the flour mixed with the baking powder and xanthan gum, then knead.
Form a dough ball.
On a lightly floured surface, roll the dough to 1/2 inch thick, forming a rectangle of about 16×8 inches.
Fill with the jam.
Gently roll forming a log.
Transfer to a baking sheet lined with parchment paper.
Brush with a bit of milk and sprinkle with sugar.
Bake at 350°F for 15-20 minutes in a preheated static oven.
Remove from oven and let cool thoroughly before slicing.
Tips
Choose a compact jam, not too liquid, to prevent it from leaking during baking. Apricot, berry, or orange jams are particularly suitable.
This shortcrust pastry doesn’t need resting.
They keep perfectly in a tin box for several days, maintaining fragrance and aroma.
Add orange zest, natural vanilla, or a pinch of cinnamon to the dough for a more intense aroma. 
