Little cookies with whole rice flour.
I don’t know if it has ever happened to you to create a good recipe by mistake. Here, the one I’m sharing with you today is exactly one of those! Let me tell you what I did: I had to replicate a recipe from a dear friend of mine that involved using buckwheat flour.
You have to know that I use a brand that makes both buckwheat flour and whole rice flour with almost identical packaging: same package, same shape, and same colors! Since I’m always rushing between work and home, I found myself late at night wanting to prepare some cookies for breakfast. To make it short, I took the package thinking it was buckwheat, but it was whole rice flour. You might ask: “Didn’t you notice by sight that it wasn’t the right flour?”. Yes, the color was different, but I was so tired that I didn’t pay attention at the moment. I realized it only after tasting it, when I checked the bag! In short, these cookies were born by mistake but they are incredibly delicious: they literally melt in your mouth and are very easy to make.
I hope you like this “mistaken” recipe. Thank you for the trust you have shown over the years. Come with me as we start creating. Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 14Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Little Cookies with Whole Rice Flour
A small premise: flours from brand to brand can vary in absorption. Once you have added all the ingredients and are about to create the dough, if the mixture does not compact, I advise you to add a tablespoon of water at a time until you reach the necessary consistency to make a firm dough. If you have the opposite problem and the mixture is too moist, add more flour.
- 2 cups whole rice flour (or rice flour)
- 3 tbsps granulated sugar
- 1 egg
- 1/4 cup vegetable oil
- 2 1/2 tsps baking powder
- 1 lemon (Grated zest)
- 1 1/3 tbsp lemon juice
Steps for the Little Cookies with Whole Rice Flour
In a bowl, pour the sugar and work it with the lemon zest for a few seconds, then add the egg.
Also pour in the oil, the flour, and the baking powder in several additions. Work all the ingredients until you obtain a soft and compact dough; if necessary, add more flour. Create small balls and place them on a baking sheet lined with parchment paper, then flatten them with the bottom of a glass.
I made heart shapes by hand and decorated the surface with a piping bag tip. Bake at 350°F in a preheated static oven for 23 minutes.
The very crumbly gluten-free cookies are ready to be enjoyed.
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