I don’t know if you have ever ended up creating a good recipe by accident. Well, this recipe I am sharing with you is one of those. Let me tell you what happened: I was supposed to replicate a recipe from a dear friend that required buckwheat flour. You should know that I use buckwheat flour from a brand that also makes brown rice flour.
The same package, same shape, and colors. Because I’m always rushing between work, home, etc… I found myself late at night wanting to make some cookies for breakfast the next morning. Long story short, I grabbed the flour package thinking it was buckwheat flour, but it was actually brown rice flour. You might say… didn’t you notice by the look that it wasn’t the right flour? Yes, I noticed the color difference, but I was so tired that I didn’t pay attention at that moment. However, I realized it after tasting and went back to check the package.
So, this whole story is to tell you that these cookies were born by mistake, but they are extremely delicious, melting in your mouth. Try them and let me know.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Preparation time: 5 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
A little foreword, absorption of flours can vary from brand to brand. When you have added all the ingredients and are about to form the dough, if it doesn’t come together, I recommend adding one tablespoon of water at a time until you achieve the necessary consistency to form a dough. If, on the other hand, you have the opposite problem and the dough is too wet, add more flour.
- 2 cups brown rice flour (or rice flour)
- 3 tbsp granulated sugar
- 1 egg
- 4 tbsp vegetable oil
- 1 tsp baking powder
- 1 lemon (Grated zest)
- 1 tbsp lemon juice
Steps
In a bowl, pour the sugar and work it with the lemon zest for a few seconds, then add the egg.
Also add the oil, flour, and baking powder gradually.
Work all the ingredients until you get a compact and very soft dough. If necessary, add more flour.
Create balls and place them on a baking sheet lined with parchment paper, and flatten them with the bottom of a glass.
I shaped some heart shapes with my hands and decorated the surface with a piping nozzle.
Bake in a preheated static oven at 350 degrees Fahrenheit for 23 minutes.
The extremely crumbly gluten-free cookies are ready to be enjoyed.
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