Rice and milk shortbread cookies are delicious biscuits, perfect for breakfast or a snack with a cup of milk or tea. I made these cookies using all-purpose flour and rice flour; then I added milk and butter (you will find substitutions in the ingredients to make them lactose-free) and flavored with honey and vanilla extract. These cookies, once baked, will fill the kitchen with an irresistible aroma!
Also try:
Chocolate Chip Shortbread Cookies
Zebra Shortbread Cookies
Shortbread Cookies with Edible Flowers
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven
Ingredients
- 1 1/4 cups rice flour
- 1 3/4 cups all-purpose flour
- 1 packet baking powder for desserts
- 1/2 cup sugar
- 1 tbsp honey
- 7 tbsps butter (or 1/3 cup sunflower oil)
- 1 egg
- 1/2 cup milk (or plant-based beverage)
- 1 tsp vanilla extract
Tools
- Cookie Cutters
- Rolling Pin
Steps
To make the rice and milk shortbread cookies, pour the flours and baking powder into a bowl.
Then add the sugar, honey, and butter (at room temperature) cut into cubes, and start kneading.
Next, add the egg, milk, and vanilla extract. Continue kneading until you obtain a homogeneous mixture. Cover the bowl with plastic wrap and let it rest in the refrigerator for 30 minutes.
Then transfer the dough onto a lightly floured work surface. Roll out the dough with a rolling pin to a thickness of about 1/8 inch (3 mm).
With a square cutter (or any shape you prefer), cut out cookies and place them on a baking sheet lined with parchment paper. Poke a hole in the center of each cookie with a smaller cutter; I used a triangular cutter.
With the leftover dough, roll out another sheet and cut out more cookies, proceeding in the same way.
Bake the shortbread cookies in a preheated oven at 350°F (180°C) for 10-15 minutes, or until golden. Remove from oven and let cool.
You can store the rice and milk shortbread cookies in a tin box or under a glass dome for a week. Enjoy!
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