Crispy Rice Flour Cookies
These are great for those with allergies.
If the cookies are baked for too long, they will become a bit bitter. So I recommend baking them until golden brown as shown in the photo or taking them out of the oven a little earlier!
The cookies will be soft when just out of the oven but they will become crispy once they are cooled. Recipe by kkomugi
Crispy Rice Flour Cookies
These are great for those with allergies.
If the cookies are baked for too long, they will become a bit bitter. So I recommend baking them until golden brown as shown in the photo or taking them out of the oven a little earlier!
The cookies will be soft when just out of the oven but they will become crispy once they are cooled. Recipe by kkomugi
Open in Cookpad AppSteps
- 1
In a bowl, add all the ingredients and mix well. At first the dough will be crumbly, but it will come together as you knead it.
- 2
If the dough does not come together, adjust by adding 5 g of milk (or water) at a time. Preheat the oven to 180°C.
- 3
Roll out the dough until 3 mm thick and cut out with a cookie cutter. Place them on a baking sheet and bake at 180°C for 10-13 minutes, and the cookies are done.
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