The gluten-free cookies are very crumbly and delicious. Made with a buttery shortcrust pastry, prepared with rice flour and potato starch. The dough is prepared very quickly but will need just 30 minutes of rest in the fridge since it contains butter. The gluten-free cookies are super fast to make and I assure you they disappear in no time. Ideal for breakfast or any time of the day.
Let’s start baking..
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 25
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup Rice flour
- 3 tbsps Potato starch
- 3 tbsps Granulated sugar
- 3.5 tbsps Butter
- 1 tsp Baking powder
- 1 Egg
Tools
- 1 Bowl
- Parchment paper
Steps
In a bowl, work the egg with the sugar using a fork add the baking powder, starch, flour, and finally the butter.
Work the dough well until you create a dough ball. If the dough needs more flour, feel free to add it.
Wrap the dough ball with plastic wrap and place in the fridge for at least 30 minutes.
After the resting time, roll out the dough on a floured surface.
Cut out shapes using a cutter or a glass and place on a baking tray lined with parchment paper.
Bake in a preheated static oven at 350 degrees for 10 minutes in the center of the oven.
The gluten-free cookies are ready.
Don’t miss my recipes on Instagram.
Storage and Tips.
The gluten-free cookies can be stored for about 5 days in a tin box or a cookie container.
The gluten-free buttery shortcrust can be flavored with orange zest, lemon zest, or with a sachet of vanilla.
You can substitute the butter with 3 tbsps of vegetable oil.
