Delicious gluten-free and egg-free cookies. A light but super tasty treat, these stick-shaped cookies are a real delight. They are perfect for those looking for a gluten-free and egg-free option, but I assure you they have nothing to envy from classic shortbread cookies. The rice flour makes them incredibly crumbly, while the aroma of lemon makes them fresh and very fragrant. They are the ideal companions for a tea or to be dipped in milk in the morning! Come with me, let’s start baking right away.

Happy baking, Giusi.

Ingredients for the Delicious Gluten-Free and Egg-Free Cookies

1.5 cups rice flour
1/4 cup milk
1/4 cup butter
1/4 cup powdered sugar (or granulated)
1 teaspoon baking powder
lemon zest (from one lemon)
as needed dark chocolate
as needed Sprinkles

Steps for the Delicious Gluten-Free and Egg-Free Cookies

Mix the rice flour with the sugar, baking powder, and lemon zest in a bowl.
Add the soft butter and milk, and start working the mixture with your hands.
Keep kneading the dough with energy: don’t be discouraged because at first the rice flour tends to crumble, but by continuing to knead it will become smooth and homogeneous.
Wrap the dough in plastic wrap and place it in the refrigerator to firm up well.
After resting, take the dough and work it quickly until it becomes soft and easy to roll out.
Roll out the dough and, with the help of a knife, make cuts first lengthwise and then crosswise to form your sticks.
Keep a thickness of about 0.4 inches and a width of a maximum of 0.8 inches, so you can be sure they won’t remain raw inside.
Bake in the oven at 356°F for about 12-15 minutes, until they are lightly golden.
Remove them from the oven and let them cool completely.
Melt the dark chocolate in a double boiler or in the microwave and, once the cookies are cool, dip them in the melted chocolate.
Add a touch of extra deliciousness by sprinkling sprinkles over the still-melted chocolate before letting them dry.
I hope you enjoyed this delicious recipe, see you next time.