Getting off gluten and need something to fill up the cookie jar? Making gluten free shortbread cookies from rice flour is a treat!
As I most recently have some time, I had been browsing on the internet a few days ago. In search of new, interesting thoughts, inspiring recipes that I’ve never tasted before, to delight my family with. Searching for a long time yet couldn’t find any interesting stuff. Right before I thought to give up on it, I found this yummy and simple treat simply by chance. It seemed so delicious on its photos, that required quick action.
It had been not so difficult to imagine how it’s made, its taste and just how much boyfriend will probably like it. Actually, it is rather easy to delight the man in terms of desserts. Yes, I’m a blessed one. Or possibly he is.Anyways, I visited the webpage: Suncakemom and simply followed the comprehensive instuctions that had been coupled with nice graphics of the task. It just makes life faster and easier. I can suppose it is a bit of a effort to take photographs in the midst of baking in the kitchen because you ordinarily have sticky hands thus i really appreciate the time and energy she put in for making this post and recipe conveniently implemented.
Having said that I’m empowered to present my own recipes similarly. Many thanks for the idea.
I had been fine tuning the original recipe to make it for the taste of my loved ones. Need to mention it turned out an awesome success. They enjoyed the flavour, the structure and loved having a sweet such as this in the middle of a stressful workweek. They quite simply asked for even more, a lot more. So next time I am not going to make the same mistake. I’m gonna double the quantity to keep them pleased.
There are more Gluten free shortbread cookies at SunCakeMom
Measure out rice flour into a medium size mixing bowl then melt coconut oil of needed and pour it straight into the mixing bowl.
Add coconut milk, egg, baking powder and bananas or sweetener of choice into the bowl, too. Dough it until we get an even mixture.
Either make little dough balls by hands or if having sticky hands is too much to bear then use a tablespoon to place pieces dough onto the baking tray.
Flatten the dough with a fork.
Put the tray into the 350° / 180°C preheated oven for about 15-20 minutes. Take cookies out when they are golden brown.
Dip half of the cookies into the melted chocolate or use a spoon to pour the chocolate on them.
Dip them into shredded coconut.
In case the drying rack is busy be creative. Keep rice cookies preferably in a cool, dry place.