The gluten-free filled cookies are very soft and delicious. Made with a buttery shortcrust pastry, prepared with rice flour and potato starch. The dough is prepared very quickly but needs to rest in the refrigerator for an hour since it contains butter. The soft gluten-free filled cookies are very quick to make and I assure you they disappear in an instant. Ideal for breakfast or any time of the day. Let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups rice flour
- 0.5 cup potato starch
- 0.4 cup granulated sugar
- 0.5 cup butter (Softened)
- 2 eggs
- 2 teaspoons baking powder
Steps
In a bowl, mix the egg with the sugar using a fork. Add the baking powder, starch, flour, and finally the butter.
Work the dough well until you form a dough ball. If the dough needs more flour, feel free to add it.
Wrap the dough ball in plastic wrap and place in the fridge for at least an hour.
After this time, divide the dough into two parts and roll out a 10 x 10 inch square.
Fill with jam or preserves, leaving a 0.4 inch border, and cover with the other rolled-out dough.
Seal the edges well, Bake in a preheated static oven at 356°F for 18-20 minutes.
It is ready when it is golden on top.
Let cool completely, sprinkle with powdered sugar if desired, and then cut into squares with a knife.
The soft gluten-free cookies are ready to be enjoyed. I hope you liked this recipe, see you next time.
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Storage
The cookies can be stored for 3-4 days under a glass dome or inside a food container.
