I propose these very crumbly “broken” gluten-free strawberry cookies that are ready in a flash. Just let the dough rest in the fridge for an hour and then break it with your hands to create the cookies, no rolling pin and no cookie cutters. Easy and very tasty. These cookies are also perfect for those with gluten intolerances. Come with me and let’s start baking.
Happy baking, Giusi.
You might also be interested in other gluten-free recipes, find them here ➡️ gluten-free recipes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup Rice flour (+ 2 tablespoons)
- 3 tablespoons Potato starch
- 3 tablespoons Granulated sugar
- 3.5 tablespoons Butter (Softened)
- 1 egg
- 1 teaspoon Baking powder
- 2.5 oz Strawberries
Steps
In a bowl, mix the egg with the sugar using a fork, add the baking powder, potato starch, rice flour, and finally the butter.
When the dough is almost formed, add the strawberries cut into small pieces and two tablespoons of rice flour and mix well.
Flatten the dough well to create a rectangle, wrap the dough with plastic wrap and refrigerate for one hour.
After this time, create the cookies with your hands simply by breaking the dough.
Place on a baking sheet lined with parchment paper and bake in a preheated static oven at 350 degrees Fahrenheit for 10-12 minutes max.
The crumbly gluten-free cookies are ready to enjoy.
See you in the next recipe, a big hug.
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Storage
The cookies can be stored for two days at room temperature covered with a food dome.
