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 maintain all their fragrance and delicacy, becoming ideal even for those with intolerances or who choose a more attentive diet, without giving up taste.
The shortcrust pastry, soft yet structured, wraps a thin layer of jam that releases aroma and color during baking, creating a pleasant contrast between crispness and sweetness. They are perfect cookies to prepare in advance, to keep for a long time, and to share, especially during 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 for rolling out thin. Unlike the rice oil shortcrust pastry (video recipe), it contains only yolks, and for this reason, its texture is softer. To fill these gluten-free cookies I chose raspberry jam, orange marmalade, and hazelnut cocoa cream, but any other flavor will work. Make these cookies for breakfast or snack for both adults and children.
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Also check out the other gluten-free cookie recipes
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 egg yolks
- 50 g sugar
- 80 g vegetable oil
- 1/2 lemon
- 150 g gluten-free rice flour
- 2 g xanthan gum
- 5 g gluten-free baking powder
- 2 tbsp 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 aromas and oil.
Mix until a dense cream is obtained.
Add the flour mixed with the baking powder and xanthan, then knead.
Form a dough ball.
On a lightly floured work surface, roll out the dough to 0.4 inches, forming a rectangle about 16×8 inches.
Fill with the jam.
Roll gently to form a log.
Transfer to a baking sheet lined with parchment paper.
Brush with a little milk and sprinkle with sugar.
Bake at 356°F for 15-20 minutes in a preheated static oven.
Remove from the oven and let cool well before slicing.
Tips
Choose a jam that is compact and not too liquid, to prevent it from leaking during baking. Apricot, berry, or orange jams are particularly suitable.
This shortcrust pastry does not require 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. 
