The Christmas cookies with rice shortcrust are ideal to have on the table during the holiday season for a tasty yet light snack or breakfast in the morning. Simple gluten-free cookies made with rice oil and rice flour, which can be flavored in many ways, from cinnamon to orange, vanilla, lemon, and why not with the spices of panforte that will fill your kitchen with a typically Christmas scent during baking.
Also check out other gluten-free Christmas cookie recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 3/4 cups gluten-free rice flour
- 2 eggs
- 1/3 cup vegetable oil
- 1/3 cup sugar
- flavoring (to taste)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Whisk
- 1 Rolling Pin
- 1 Work Surface
- 1 Cookie Cutter
- 1 Baking Tray
Steps
In a bowl, break the eggs and add the sugar, salt, and chosen flavoring.
Mix well with a whisk and add the oil.
Continue mixing until homogeneous.
Add the rice flour and begin to knead.
Form a dough ball and cover with plastic wrap.
Let it rest for 30 minutes in the refrigerator.
Roll out the shortcrust on a work surface floured with rice flour.
Cut the cookies with cookie cutters.
Place on a baking tray lined with parchment paper.
Bake in a preheated static oven at 350°F for about 10-12 minutes.
Remove from the oven and let cool.
Dust with powdered sugar.
WARNING: consult the Italian Celiac Association’s guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
They can be stored in a jar or closed box for 10 days.
FAQ (Frequently Asked Questions)
What type of vegetable oil can I use?
You can choose any from sunflower to rice oil. You can also use rice shortcrust with olive oil (Recipe)
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