Rice Flour Cookies with Lemon Scent
There are recipes that come by chance, on a quiet afternoon, maybe when it’s raining outside and you’re craving a bit of sweetness. Others come as a sudden inspiration… maybe when you open the pantry and find a forgotten bag of rice flour.
That’s how these rice flour cookies with lemon scent were born.
A simple recipe that gives great satisfaction. Perfect for those who want something tasty, homemade with love and simple ingredients.
I thought of them for those who want a light but delicious snack, for those who are gluten intolerant, for those with kids to pamper, or for those – like me – who love the scent of lemon so much that they want to put it everywhere.
These cookies have a crumbly texture, a delicate flavor, and a citrus note that makes them fresh and irresistible. They are ideal to accompany a cup of tea, to munch on the couch with a good book, or to gift in a transparent bag with a yellow bow (so spring-like!).
I prepared them on a random afternoon, with the radio playing in the background and the scent of lemon spreading through the house. It was a small moment of happiness. And today, with this article, I want to share it with you… and naturally gluten-free.
You can enjoy them for breakfast, as a snack, or even as a little dessert after dinner. And if you have guests with intolerances, it’s the right recipe: these cookies are naturally gluten-free!
Making them is a breeze: you just need to knead the ingredients like you do for the shortcrust pastry and then, after the resting time, we can proceed to make our cookies. A few steps, zero stress, and a homey scent in the kitchen.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 1/3 cups rice flour
- 2 eggs
- 2/3 cup sugar
- 1 lemon
- 1 packet baking powder
- 1 packet vanilla
- powdered sugar (to taste)
Tools
- Mixer
- Stand Mixer
- Baking Tray
- Parchment Paper
Steps
The eggs should be small and at room temperature, as well as the butter; if you prefer, you can replace butter with margarine.
Start by taking the flour, sifting it, and placing it in a bowl along with the baking powder, also sifted.
Add the butter, sugar, and vanilla. Incorporate the grated zest (without the white part) and the lemon juice. Start mixing until you get a crumbly mixture.
Take the eggs and add them one at a time, mixing well to ensure they are absorbed. We need to form a single ball of dough; wrap it with cling film and let it rest for 30 minutes, just like shortcrust pastry.After letting the dough rest, form balls weighing 20 g or of uniform size. Roll them in powdered sugar and place them on a baking tray lined with parchment paper. Immediately press the balls with your fingertips or form cookies with your favorite cookie cutters.
Bake at 356°F for about 10 minutes. I use the fan setting, but you need to adjust according to your oven.
After baking them, remove them from the oven and let them cool. Once cool, cover them completely with powdered sugar. Serve and enjoy.
Lemon Cookies with Rice Flour – Bimby Recipe
Discover how to make delicious cookies with rice flour, flavored with a lemon scent, using your Bimby.
Preparing the Dough: In the Bimby bowl, insert the sugar and lemon zest. Blend for 10 seconds at speed 10, until you get an aromatic powder. Add the soft butter and egg, then mix for 20 seconds at speed 4.
Adding the Dry Ingredients: Combine the rice flour, baking powder, and a pinch of salt. Knead for 1 minute at Spiga speed, until you get a homogeneous and soft mixture.
Forming the Cookies: Take the dough and form balls the size of a walnut. Arrange them on a baking tray lined with parchment paper, flattening them slightly.
Baking: Bake in a preheated oven at 356°F for about 12-15 minutes, or until the edges are slightly golden. Let the cookies cool on a rack.
Serving: Once cooled, the lemon cookies with rice flour are ready to be enjoyed. Perfect for accompanying tea or coffee, they will delight the palate with their fragrance and lightness.
Enjoy your meal
Storage and Variations
Perfect! Here is the final part of the recipe with storage and variation tips, to add to the article or to use on social media:
Storage
Rice flour cookies store perfectly in a tin box or airtight container for 4-5 days, in a cool, dry place.
You can also freeze them raw: form the balls and place them in the freezer on a tray, then transfer them to a bag. When you want to bake them, just bake them directly, adding 2-3 more minutes to the baking time.
Delicious Variations
Without Butter: use 70 ml of mild vegetable oil (sunflower or corn).
More Rustic: replace 50 g of rice flour with almond flour or shredded coconut.
Chocolatey: add 50-60 g of dark chocolate chips to the dough.
Orange Scent: replace lemon with organic orange zest and juice.
Crinkle Effect: roll each ball in powdered sugar before baking, for a cracked and scenic look.
FAQ (Questions and Answers)
Can I use only rice flour, or do I need to mix it with others?
You can use only rice flour, as in this recipe! It comes out perfectly crumbly and suitable even for those who are gluten intolerant.
I don’t have butter, can I use oil?
You can replace 90 g of butter with about 70 ml of mild vegetable oil (such as sunflower or corn). The result will be slightly different but still great.
Are these cookies suitable for children?
They are gluten-free, with simple ingredients and a delicate taste, perfect even for the little ones’ snack.
Can they be flavored differently?
Try with orange zest, cinnamon, cardamom, or add chocolate chips or hazelnut granules.
