For all homemade breakfast lovers, here is a delicious and genuine new recipe! Scrumptious Rice Cookies without butter and gluten-free, to enjoy a healthy breakfast without guilt!
These rice cookies are perfect for those who are gluten intolerant and for those lactose intolerant. They keep for several days and are perfect for dipping at breakfast.
In this recipe, the main ingredient is rice flour, an excellent thickener used in cooking for various preparations. Perfect, for example, for making creams, béchamel, soups, and sauces. Or, as I have already experimented, it can be used to bread foods before frying for a crispy dry and light result!
The rice flour is gluten-free thus suitable for celiacs. It has the characteristic of absorbing little oil, making these cookies dry and crispy, which is why they are great for dipping at breakfast.
If desired, we can also freeze the rice flour cookies so we have them available for the whole week, without the concern of not consuming them all.
I made them very large because I find them even tastier, but if we use rather small cookie cutters, we will be able to get many cookies to store as we prefer.
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- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 30 pieces
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/2 cups Rice flour (+ 1/3 cup approximately for working on the board)
- 2 Eggs (medium whole)
- 3/4 cup Sugar
- 1/2 cup Vegetable oil (or olive oil)
- 1 Lemons (grated zest)
- 2 teaspoons Baking powder
- 1 pinch Salt
- as needed Sugar (for decorating)
Tools
- Bowl
- Lemon grater
- Scraper
- Spatula
- Whisk
- Work surface
Preparation
Grate the zest of a well-washed and dried organic lemon. Put the zest in a bowl and then add the sugar.
Mix the sugar and lemon zest with your hands to absorb all the aroma and make the cookies even more fragrant.
Break the medium whole eggs inside and vigorously beat with a hand whisk for a couple of minutes. Add a pinch of salt and pour the oil.
Continue to mix with the hand whisk until you get a homogeneous mixture.
Finally, add all at once 400 grams of sifted rice flour and the baking powder. Mix everything inside the bowl.
Pour the mixture onto a work surface and continue to blend the ingredients together, adding, if necessary, another 50 grams approximately of rice flour.
Mix until you form a homogeneous, soft, and SLIGHTLY sticky dough that should not rest in the fridge.
Take portions from the dough and work them with your hands to form sticks not too thin, so the cookies will be chubby and more delicious!
With a knife (or scraper) cut the sticks to the preferred size and shape the cookie as desired.
I shaped the cookies into an elongated form using only my hands, but those who prefer can use various shaped cutters.
Continue until the dough is finished. Pass each cookie, only on one side, into granulated sugar.
Line a baking tray with parchment paper and place the rice cookies on top, a little apart from each other.
Bake the cookies and cook at 320-340°F, static mode (preheated oven) for about 20-25 minutes.
The characteristic of these cookies is the light and pale color due to the rice flour, so do not overcook them in the oven thinking they are still raw.
To check doneness, just verify by looking at a cookie on the bottom, if it has started to color despite the surface being still pale, it’s all normal, and it is ready.
Remove from the oven as soon as ready, let them cool, then enjoy these fantastic, fragrant, and scrumptious rice cookies!
I hope you liked this recipe! Let me know if you try it and come back soon!
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