Rice milk cookies are crunchy dipping cookies, excellent both in milk and tea. They can also be glazed with chocolate and flavored to taste with grated orange zest or cinnamon or other flavors. Also, they are without butter and dairy products.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1 egg yolk
- 1 3/4 cups all-purpose flour
- 1/4 cup rice milk
- 1/5 cup sugar
- 1 1/2 tbsp acacia honey
- 3 1/2 tbsp vegetable oil
- 1 lemon
- 1/2 vanilla bean
Tools
- 1 Bowl
- 1 Whisk
- 1 Cookie cutter
- 1 Baking tray
Steps
In a bowl, pour the rice milk and mix it with the egg yolk, sugar, oil, and honey.
Add the grated lemon zest, vanilla seeds, and flour.
Knead quickly and form a smooth and homogeneous dough.
Cover with plastic wrap and let rest in the fridge for 1h.
Roll out the dough to 3/8 inch on a lightly floured work surface.
Cut out cookies with a cookie cutter.
Place them on a baking tray lined with parchment paper.
Pierce the surface of the cookies with a fork.
Bake at 356°F for 10-12 minutes in a preheated static oven.
Remove from the oven and let cool.
Tips
They keep in a closed container or bag for 10 days.
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