Rice Flour Cookies

Name: Rice Flour Cookies
Cuisine: American
Ingredients: 100 grams ★Butter (bring to room temperature); 50 grams ★Sugar (cane sugar); 1 dash ★Vanilla extract; 20 grams ★Grated yamaimo yam (refer to the Helpful Hints); 80 grams Rice flour (Joshinko); 20 grams Corn starch (or katakuriko, tapioca flour); 60 grams Rice flour (Joshinko); 20 grams Cocoa powder; 20 grams Corn starch

cookpad.japan @cookpad_jp

I made this recipe for kids who are allergic to wheat.

You don't have to add grated yamaimo yam, but if you want to form shapes, yamaimo yam makes the dough stretchy and easy to handle!!

If you're serving these to people with milk allergies, you can use margarine instead of butter! Recipe by yushuryo

I made this recipe for kids who are allergic to wheat.

You don't have to add grated yamaimo yam, but if you want to form shapes, yamaimo yam makes the dough stretchy and easy to handle!!

If you're serving these to people with milk allergies, you can use margarine instead of butter! Recipe by yushuryo

cookpad.japan @cookpad_jp

I made this recipe for kids who are allergic to wheat.

You don't have to add grated yamaimo yam, but if you want to form shapes, yamaimo yam makes the dough stretchy and easy to handle!!

If you're serving these to people with milk allergies, you can use margarine instead of butter! Recipe by yushuryo

I made this recipe for kids who are allergic to wheat.

You don't have to add grated yamaimo yam, but if you want to form shapes, yamaimo yam makes the dough stretchy and easy to handle!!

If you're serving these to people with milk allergies, you can use margarine instead of butter! Recipe by yushuryo

Saved

Ingredients

100 grams★Butter (bring to room temperature)
50 grams★Sugar (cane sugar)
1 dash★Vanilla extract
20 grams★Grated yamaimo yam (refer to the Helpful Hints)
【Plain dough】
80 gramsRice flour (Joshinko)
20 gramsCorn starch (or katakuriko, tapioca flour)
【Cocoa Dough】
60 gramsRice flour (Joshinko)
20 gramsCocoa powder
20 gramsCorn starch

Saved

Steps

1

Mix the ★ ingredients well with a wooden spoon until the mixture becomes smooth. Divide the dough in half.
2

Add the plain dough and cocoa dough ingredients to each portion of the dough that was divided in half, and mix. Cover with plastic wrap, and let them rest for 12-30 minutes in the fridge.
3

Form into your desired shapes, or cut out shapes with cookie cutters. Bake in a preheated oven for 10-15 minutes at 180℃.
4

You can also use matcha.
5

You can knead kabocha squash into the dough. I cut out kabocha squash skin into shapes, and made Halloween cookies.
6

Cutting out shapes with cookie cutters makes the cookies look cute.
7

You can use this dough to make tart crusts!!