Gluten free shortbread cookies
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 currently have some time, I was surfing on the internet yesterday. In search of fresh, interesting thoughts, inspirational dishes that I’ve never used before, to impress my family with. Looking for quite some time but couldn’t discover any interesting things. Just before I wanted to give up on it, I ran across this delightful and easy treat simply by chance. The dessert seemed so tempting
on its image, it called for urgent actions.
It had been not difficult to imagine the way it’s created, how it tastes and how much my hubby might enjoy it. Actually, it is very simple to delight the man in terms of treats. Anyhow, I got into the site: Suncakemom and then used the step by step instuctions which were combined with great photographs of the method. It just makes life faster and easier. I could suppose it’s a bit of a effort to shoot pics in the middle of baking in the kitchen as you may will often have sticky hands and so i really appreciate the effort and time she put in to make this blogpost .
With that in mind I’m empowered presenting my personal dishes similarly. Appreciate your the idea.
I had been tweaking the initial mixture create it for the taste of my family. I’ve got to mention it absolutely was an awesome outcome. They prized the flavor, the consistency and loved having a treat such as this in the middle of a hectic workweek. They basically demanded more, more and more. Thus the next occasion I am not going to commit the same mistake. I’m going to multiply the amount to keep them delighted.
Original 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.
