“Cookies with rice flour without butter favette” light and fragrant, they keep well in a tin box and also for about two weeks. They are especially suitable for celiacs and for those who are lactose intolerant, but they are so inviting and special. Even those who do not have intolerance issues prefer them for their fragrance and the different taste due to the rice flour.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups Rice Flour
- 2 Eggs
- 1/4 Extra Virgin Olive Oil
- 1 tsp Baking Powder for Sweets
- 3/4 cup Sugar
Tools
- Food Processor
Preparation
Pour the ingredients into the food processor glass: flour, sugar, eggs, extra virgin olive oil, and baking powder.
Knead for about three minutes. Shape the obtained mixture into a cylinder.
Wrap in parchment paper and refrigerate for at least one hour.
Remove the cylinder mixture from the refrigerator. On a cutting board, slice with a knife and form cookies approximately one centimeter thick.
Adjust with your hands and flatten the cookies that may deform when sliced. That’s why we call them favette. 🙂
Place the cookies in a cake pan lined with parchment paper and bake the cookies for twelve/thirteen minutes in a static oven preheated to 392°F.
Cookies with rice flour without butter favette are obviously more fragrant than those made with other flours. They are very suitable for breakfast or for a snack with a good cup of tea or coffee.
Cookies with Rice Flour Without Butter Favette
With the indicated quantities for the cookies with rice flour without butter favette, you get a minimum of around twenty-five cookies. It is preferable to make two separate batches and prepare two cake pans because the cookies should not be placed too close to each other. Pay attention to the baking as they cook really fast. Also, come and peek on the Pinterest of The Cook Who Recovers
