Gluten-Free and Egg-Free Cookies…The Magic of Simplicity!
These gluten-free and egg-free cookies are proof that simplicity can be incredibly delicious. If you’re looking for an easy treat, safe for those with intolerances and with an authentic flavor, you’re in the right place!
They are made with a fragrant butter shortcrust pastry using rice flour, which gives them a unique crumbliness.
Perfect on their own or filled, they are ideal for breakfast or a delicious break at any time of the day.
Ready to discover how easy it is to create such a delightful treat? Come with me, let’s start baking!
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Gluten-Free and Egg-Free Cookies
- 1 cup Rice flour
- 1/4 cup milk
- 1 tsp baking powder
- 3 1/2 tbsps butter
- 1/4 cup granulated sugar
Steps for Gluten-Free and Egg-Free Cookies
In a large bowl, combine the flour, baking powder, and sugar. Give it a quick stir to mix them well.
Pour in the milk and add the butter in pieces. Start working the mixture with your hands, or with a spatula, until you achieve a smooth and homogeneous dough.
Wrap the dough in plastic wrap and place it in the refrigerator for an hour.After the resting time, take the dough out. Quickly knead it for a minute to make it more elastic, then roll it out on a lightly floured surface with a rolling pin until you get a thin sheet.
Using your favorite cookie cutters, cut out the cookies and gently place them on a baking sheet lined with parchment paper.
Bake your cookies in a preheated static oven at 356°F for about 10 minutes. They’ll be ready when you see the edges slightly golden.
I really hope you enjoyed this recipe and that these little treats bring a smile to anyone who tries them. Remember, sometimes simplicity is the key to happiness in the kitchen!
Thank you for baking with me. See you on the next sweet adventure!
Warm regards, Giusi.
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