It’s Monday, folks! Are you ready for the new Light and Tasty recipe? Today’s ingredient: rice. I decided to make some whole grain rice flour cookies with muscovado sugar, I really wanted to share a sweet recipe because today is not just any day for the kids, it’s Halloween! 🎃

Maybe tonight some kids dressed as vampires, witches, or Spiderman will come knocking on your door asking for a treat. And instead of the usual candies, you can offer them some homemade cookies, what do you think, doesn’t it sound like a good idea?

These rice flour cookies are a bit rustic and very crumbly. Made from simple shortcrust pastry, but a shortcrust (you can find the basic recipe here) made entirely with (whole grain) rice flour – making it completely gluten-free – and with muscovado sugar, which gives the dough its characteristic brown color and a particular aroma due to the molasses that enriches this particular sugar.

These cookies are intentionally simple (to stay true to the Light and Tasty guidelines 😊) but they can be transformed into excellent filled lady’s kisses. A touch of indulgence that I’m sure will be appreciated by the little candy-seeking visitors who will ring your doorbell tonight. 👻

Are you ready to start mixing?

👇 For more cookie ideas suitable for the occasion, here are 3 more recipes:

whole grain rice flour cookies with muscovado sugar

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 24 cookies
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 block whole grain rice flour shortcrust pastry
0.9 oz grated coconut (rapé)

Oven
Baking Paper

Steps

Prepare the whole grain rice flour shortcrust pastry with muscovado sugar following the basic recipe.
After the dough has rested in the fridge, proceed with the cookie shaping without adding any other ingredients, and proceed in this simple way:
1. Take small portions of dough
2. Roll the dough into balls with your hands
3. Flatten each ball between your palms.
Place the cookies on a baking tray lined with baking paper and bake at 340-356 °F for about 15 minutes.
Alternatively, to your taste and creativity, you can enrich the shortcrust with other ingredients such as grated coconut, chocolate chips, nuts, or other chopped dried fruits.
Today (as indicated in the ingredient list) I tried it with grated coconut, and it was a great success, we really liked them.
👉 In this case, I added the coconut at the last moment, that is, after resting in the fridge, having decided to use only half of the dough for this experiment. But the coconut can be added from the beginning along with the other ingredients in the bowl.
☝ The 0.9 oz of coconut listed in the ingredient list refers to the whole block.
Proceed as described above for the version without coconut.
☝ I recommend not exceeding 356 °F and checking the baking after the first 10 minutes.
And here’s a Nutella-filled lady’s kiss, the indulgent version I suggested in the introduction.
To turn them into mini-gifts, these similar lady’s kisses can be wrapped individually like candies.
You can use colored paper, or simple baking paper (or film or foil) which is always available in the kitchen and I think is optimal because it’s food-safe. Sometimes, it takes very little; we always have everything we need at home! 😉
Fill a nice basket with “candies”, eh! It will be a nice pastime for this afternoon! 😊
I wish all the kids Happy Halloween. 🎃 Meanwhile, let’s not forget our holidays, so Happy All Saints and Peaceful Commemoration of the Dead. 🙏 I wish you a couple of peaceful days.
And also… enjoy your meal! 😊 With the recipes from my colleagues at Light and Tasty:
Carla Emilia: Risotto with Melon and Shrimp
Daniela: Rice Pudding with Amaretti and Chestnuts
Elena: Cantonese Rice
Franca: Yellow Risotto with Prickly Pumpkin
Milena: Spiced Baked Puffed Rice Snack
Serena: Lemon Risotto