When I have the chance to enjoy a quiet relaxing break, I like to sit on my couch and sip my favorite herbal tea with some homemade tasty little cookies.
Today I’m sharing the recipe for one of my favorite tea shortbreads, perfect for those with celiac disease.
These are gluten-free cookies, made with rice flour, lemon-flavored, and filled with apricot jam.
Fragrant, crumbly, with a soft jam center. They’re quick to make and perfect to enjoy any time of the day.
And if you’re lactose intolerant you can still enjoy them (I explain how at the end of the recipe).
These lemon rice shortbreads have a light dough, made with very little butter and all the citrus aroma. They’re perfect for a healthy snack or for the family breakfast.
If you want to turn these cookies into a true after-dinner dessert, try serving or filling them with a velvety lemon cream without milk and flour.
Ready to discover how to get a perfect rice shortbread with
But first, here are some other tasty “without” recipes dedicated to those with gluten or lactose intolerances:
- Cost: Budget-friendly
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 18 Minutes
- Portions: approximately 15-20 cookies
- Cooking methods: Stovetop, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups gluten-free rice flour
- 2/3 cup sugar (white or cane)
- 2 eggs (large)
- 3 tbsp butter (about 1.4 oz)
- lemon zest
- lemon (juice of 1 small lemon, about 2 tbsp (about 1 oz))
- 1 tsp gluten-free baking powder
- as needed jam (or preserve of your choice)
Tools
- Bowl
- Lemon zester
- Citrus juicer
- Spatula
- Baking sheet
- Parchment paper
Steps
Start by working the butter (left at room temperature for at least an hour) with the sugar in a large bowl until you get a smooth cream.
Add the whole eggs, the grated zest and the lemon juice (about 2 tbsp). If you prefer, you can substitute the lemon with orange zest and juice.
Mix vigorously with a wooden spoon until the liquids are well incorporated.
Sift the rice flour together with the baking powder and incorporate them into the mixture. Work quickly with your hands: you’ll obtain a homogeneous dough that’s a bit sticky.
Don’t worry and trust me! But above all do not add more flour now!
This rice shortcrust is rich in liquids (lemon juice and eggs) and low in fat. Resting it for an hour in the refrigerator is essential to firm up the dough.
So cover it with plastic wrap and into the fridge for at least an hour. After resting take the dough back and you’ll notice it’s more manageable. Work it a few moments between your hands.
Take a small portion of dough, flatten it on the palm of your hand and place a teaspoon of jam or preserve of your choice in the center.
If your jam or preserve is very thick, warm it for a few seconds in the microwave or in a small saucepan with a teaspoon of water: it will become more fluid and easier to portion with a teaspoon.
Gently close forming a little ball. If the dough heats up too much and becomes sticky, lightly flour your hands with rice flour.
I recommend making medium-sized cookies; you can put a little more jam and they’ll be a real treat!
Arrange the cookies on a baking sheet lined with parchment paper, spacing them slightly and proceed to baking. In a preheated conventional oven at 338°F for about 18 minutes.
If you prefer to bake the cookies in an air fryer that’s fine but you will need to change temperature and time: 320°F for about 10 minutes.
Attention: Take the cookies out of the oven as soon as the edges just begin to brown. Rice shortcrust must stay pale to remain soft; if it darkens too much it will become hard.
This is the trickiest step: do not touch them! They are extremely fragile right out of the oven. Let them cool completely on the baking sheet; only when cold will they acquire the right crumbly texture.
A dusting of powdered sugar only if you like (they’re great even without!) and they’re ready to enjoy! Fragrant, light and irresistible!
These gluten-free cookies prove that lightness can be incredibly indulgent. Make them for your children’s snack or for a tea with friends: they’ll disappear in no time!
And which jam will you fill them with? I love apricot and lemon or peach and lemon, but I’m sure they’re out of this world with strawberries or mixed berries too!
Share this recipe with that special someone who is always looking for the perfect gluten-free dessert… they’ll thank you!
If you make them again, tag me in your Instagram stories: I can’t wait to see your delicious cookies! 🍊📸 and don’t forget to come back!
Article protected by copyright © – Gabriella Geroni © All rights reserved
VARIATIONS:
Jam-eye cookies (Occhi di Bue): Use this base to create the classic cookies with a hole in the center.
Choco version: Substitute 20 g (about 4 tbsp) of rice flour with unsweetened cocoa powder for a darker dough that will stand out with a light jam.
Storage
How long do the rice jam cookies last?
These cookies keep for about 7–10 days. Store them in a tin box or in a glass airtight container. Avoid plastic bags, which can make them gummy due to the moisture from the jam.
Does the jam make the cookies soft after a day?
It can happen if the jam is very watery. If you notice the cookies have become too soft, pass them 2 minutes in a hot oven (or 1 minute in an air fryer) before serving: they’ll return to being as crisp as just baked.
Can I freeze the baked cookies?
Yes, the gluten-free cookies freeze well.
Wait until they are completely cold, then place them in a container separated by sheets of parchment paper so they don’t stick. They keep in the freezer up to 3 months. To enjoy them, let them thaw at room temperature or warm them directly in a warm oven.
Can I freeze the raw dough (rice shortcrust)?
Absolutely yes, and it’s a smart move!
You can freeze the whole dough ball wrapped in plastic, or (even better) freeze the cookies already shaped but uncooked. When you want a sweet treat, you can bake them directly from frozen, adding only 2–3 minutes to the total baking time.
How do I prevent the cookies from getting too hard in the tin?
If after a few days they seem too dry, use grandma’s trick.
Place a small slice of apple (or a piece of orange peel) inside the tin. The fruit’s moisture will keep the rice shortcrust flexible and fragrant without altering the taste.
FAQ (Questions and Answers)
Can I replace the butter?
Certainly. To keep the same texture, use about 2 tbsp of sunflower or light olive oil. You’ll get lactose-free cookies that are perfect. For a dairy-free version you can use high-quality margarine or lactose-free butter.
Why did the cookies turn out hard?
They were probably overbaked. Gluten-free cookies look soft when they come out of the oven, but they firm up as they cool. Remove them from the oven as soon as the edges begin to brown.
Why does the jam “burst” or bubble out of the cookies during baking?
This happens when the jam is too watery or you use too much.
The trick: use a high-fruit-content preserve or a preserve specifically labeled “for baking”.Which jam should I use?
Red fruit jams (raspberry, strawberry) create the best visual contrast, but apricot jam is the one that holds up best in the oven. Peach jam usually darkens when baked. To keep it bright and clear, add a drop of lemon juice to the jam before filling the cookies.
Why does the rice shortcrust crumble while I’m rolling it?
Make sure the dough has rested in the fridge for at least an hour. If it still breaks, roll it between two sheets of parchment paper: you’ll avoid adding more flour (which would dry it) and you can move the cookies to the baking sheet without handling them too much.
Can I prepare the dough the day before?
Absolutely yes, in fact it’s recommended.
The trick: a long rest allows the natural flours to hydrate properly. Wrap the dough ball well in plastic wrap so it doesn’t dry out and keep it in the fridge for up to 24 hours.
