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 lately have a little time, I had been surfing on the internet the other day. Looking for new, exciting tips, inspiring recipes that We have never used before, to astonish my loved ones with. Searching for a while yet could not discover any interesting stuff. Just before I wanted to give up on it, I came across this fabulous and easy dessert by luck on Suncakemom. The dessert seemed so mouth-watering on its image, that called for urgent actions.
It had been easy to imagine how it is made, its taste and just how much boyfriend will probably love it. Mind you, it is extremely easy to impress the guy in terms of desserts. Anyways, I went to the webpage and then used the detailed instuctions that have been combined with nice images of the method. It really makes life less difficult. I could suppose it is a bit of a inconvenience to shoot photos in the midst of baking in the kitchen as you may will often have gross hands so I seriously appreciate the time and energy she devote to make this post .
With that said I’m inspired presenting my own recipes in a similar fashion. Thanks for the thought.
I was fine tuning the original mixture create it for the taste of my loved ones. Need to say it was an incredible success. They enjoyed the taste, the thickness and enjoyed having a treat such as this in the middle of a busy workweek. They quite simply demanded more, more and more. Thus next time I am not going to commit the same miscalculation. I’m going to double the amount to make them happy.
This Gluten free shortbread cookies recipe is from 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.
Melt chocolate.
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.
