Delicious gluten-free and egg-free cookies. A light yet super delicious treat, these stick-shaped cookies are a real delight. They are perfect for those looking for a gluten-free and egg-free option, but I assure you they are nothing short of classic shortbread cookies. The rice flour makes them incredibly crumbly, while the scent of lemon makes them fresh and very fragrant. They are the ideal companions for tea or to be dipped in milk in the morning! Come with me and let’s start baking right away.

Enjoy the recipe, Giusi.

Ingredients for Delicious Gluten-Free and Egg-Free Cookies

1 1/4 cups rice flour
1/4 cup milk
1/4 cup butter
1/4 cup powdered sugar (or granulated)
1 tsp baking powder
lemon zest (of one lemon)
as needed dark chocolate
as needed crushed nuts

Steps for Delicious Gluten-Free and Egg-Free Cookies

Mix the rice flour with sugar, baking powder, and lemon zest in a bowl.
Add the soft butter and milk, and start working the mixture with your hands.
Continue working the dough energetically: don’t be discouraged because initially, the rice flour tends to crumble, but as you keep kneading, it will become smooth and homogeneous.
Wrap the dough in plastic wrap and place it in the refrigerator to firm up well.
After resting, take the dough and work it quickly until it becomes soft and easy to roll out.
Roll out the dough and, with the help of a knife, make cuts lengthwise and then crosswise to form your sticks.
Maintain a thickness of about 3/8 inch and a width of maximum 3/4 inch, so you are sure they don’t remain raw inside.
Bake in the oven at 356°F for about 12-15 minutes, until they are slightly golden.
Remove from the oven and let them cool completely.
Melt the dark chocolate in a double boiler or microwave and, once the cookies are cool, dip them into the melted chocolate.
Complete for an extra touch of deliciousness by adding some crushed nuts on top of the still-melted chocolate before letting them dry.
I hope you enjoyed this delicious recipe, see you next time.