When I have the chance to enjoy a peaceful break, I like to sit on my sofa and sip my favorite herbal tea with some tasty homemade cookies.
Today I share the recipe for one of my favorite tea shortbreads, perfect for people 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 come together quickly and are ideal to enjoy at any time of the day.
And if you’re also lactose intolerant, you can still enjoy them (I explain how at the end of the recipe).
These lemon rice shortbreads have a light shortcrust, made with very little butter and full of citrus aroma. They’re perfect for a healthy snack or for the family breakfast.
If you want to turn these cookies into a real dessert, try serving or filling them with a velvety dairy-free, flour-free lemon cream.
Ready to learn how to get a perfect rice shortcrust with very little butter?! Let’s make my rice cookies with jam together.
But first, here are some other tasty “free” recipes for those with gluten or lactose intolerances:
- Cost: Low cost
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 18 Minutes
- Portions: about 15-20 cookies
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- gluten-free rice flour
- sugar (white or cane)
- 2 eggs (medium, whole)
- 3 tbsp butter
- lemon zest
- lemon (juice of 1 small lemon, about 1 oz (30 g))
- 1 teaspoon gluten-free baking powder
- to taste jam (or preserve of your choice)
Tools
- Bowl
- Lemon zester
- Lemon 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 obtain a smooth creamed mixture.
Add the whole eggs, the grated zest and the lemon juice (about 30 g). If you prefer, you can replace the lemon with orange zest and juice.
Stir vigorously with a wooden spoon until the liquids are well incorporated.
Sift the rice flour together with the baking powder and fold them into the mixture. Work quickly with your hands: you’ll get a uniform dough but 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. Chilling for one hour in the refrigerator is essential to firm up the dough.
So cover it with plastic wrap and straight into the fridge for at least an hour. After resting, take the dough back and you’ll notice it has become more manageable. Work it briefly between your hands.
Take a small portion of dough, flatten it on the palm of your hand and place in the center a teaspoon of jam or preserve of your choice.
If your jam or preserve is very stiff, 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 spoon.
Gently close forming a little ball. If the dough becomes too warm and sticky, lightly flour your hands with rice flour.
I recommend making medium-sized cookies; you can add a little more jam and they’ll be a true delight to eat!
Arrange the cookies on a baking sheet lined with parchment paper, spacing them slightly, and proceed to baking. In a conventional oven preheated to 338°F (170°C) for about 18 minutes.
If you prefer to bake the cookies in an air fryer that’s fine, but you’ll need to change temperature and time: 320°F (160°C) for about 10 minutes.
Attention: Remove the cookies from the oven as soon as the edges begin to barely brown. The rice shortcrust must remain pale to stay soft; if it darkens too much it will become hard.
This is the trickiest step: do not touch them! They are very fragile right out of the oven. Let them cool completely on the baking sheet; only when cold will they reach 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 delicious. Make them for your kids’ snack or for tea with friends: they’ll disappear in no time!
Which jam will you use to fill them? I love apricot and lemon or peach and lemon, but I’m sure strawberry or mixed berry jams are amazing too!
Share this recipe with that special person who is always looking for the perfect gluten-free treat… 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-Filled Thumbprints: Use this base to make the classic cookies with a hole in the center.
Chocolate Version: Replace 20 g of rice flour with unsweetened cocoa powder for a darker dough that contrasts nicely with a light jam.
Storage
How long do rice jam cookies last?
These cookies keep for about 7-10 days. Store them in a tin box or an airtight glass container. Avoid plastic bags, which can make them soggy 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, warm them for 2 minutes in a hot oven (or 1 minute in an air fryer) before serving: they’ll become crisp again like freshly baked.
Can I freeze the baked cookies?
Yes, 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 eat, let them thaw at room temperature or warm them directly in a warm oven.
Can I freeze the raw dough (the 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 already shaped but uncooked cookies. When you crave something sweet, you can bake them straight from frozen, adding only 2-3 minutes to the total baking time.
How do I prevent the cookies from becoming too hard in the tin?
If after a few days they seem too dry, use the grandmother’s trick.
Place a small apple slice (or a piece of orange peel) inside the tin. The fruit’s moisture will keep the rice shortcrust elastic and fragrant without altering the flavor.
FAQ (Questions & Answers)
Can I replace the butter?
Certainly. To maintain a similar texture, use 2 tablespoons of sunflower oil or a light olive oil. You’ll get lactose-free cookies. 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 appear soft when they come out of the oven, but they firm up as they cool. Remove them as soon as the edges begin to brown.
Why does the jam “explode” or bubble out of the cookies during baking?
This happens when the jam is too watery or you use too much of it.
The trick: use a high-fruit-content jam or a jam specifically labeled “for baking”.Which jam should I use?
Red fruit jams (raspberry, strawberry) give the best visual contrast, but apricot jam holds up best during baking. Peach jam tends to darken in the oven. To keep it bright and glossy, add a drop of lemon juice to the jam before filling the cookies.
Why does the rice shortcrust fall apart while I roll it out?
Make sure it 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 the dough) and you can transfer 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: longer resting allows natural flours to hydrate properly. Wrap the dough well in plastic so it doesn’t dry out and keep it in the fridge up to 24 hours.
