Easy Crispy Rice Flour Cookies - Great For Allergy Sufferers

Name: Easy Crispy Rice Flour Cookies - Great For Allergy Sufferers
Cuisine: American
Ingredients: 70 grams Margarine; 30 grams Sugar; 70 grams Rice flour (or Joshinko); 30 grams Cornstarch; 1 few drops Vanilla essence (this makes richer taste)

cookpad.japan @cookpad_jp

For my son who is allergic to flour and eggs.

As you increase the margarine amount, it is easier to bring it together.
Using only rice flour still made cookies crispy.
You might find it's more difficult to bring the dough together than other cookie dough. Keep the plastic wrap on when you roll out the dough, then it should be easier to roll out. Recipe by and Kanan

For my son who is allergic to flour and eggs.

cookpad.japan @cookpad_jp

For my son who is allergic to flour and eggs.

Saved

Ingredients

70 gramsMargarine
30 gramsSugar
70 gramsRice flour (or Joshinko)
30 gramsCornstarch
(You can increase rice flour up to 100 g)
1few drops Vanilla essence (this makes richer taste)

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Steps

1

Mix the margarine and sugar with a whisk in a bowl until it turns pale and mayonnaise-like consistency.
2

Add the rice flour and cornstarch and combine with a spatula to make crumble.
3

Bring the dough together using plastic wrap, and roll it out into about 3mm thick. Cut out shapes.
4

If it is difficult to cut out, try warming the dough in a microwave for few seconds at a time.
5

Place the cookies on the parchment paper. Bake in the preheated oven at 160 °C for about 20 minutes. Let them cool on a wire wrack.
6

You can also use brown sugar instead of sugar.
7

For Anpanman cookies: Add the food colouring in some of the dough. Make the anpanman shapes and bake.
8

Once cooled, decorate with a chocolate decorating pen to make faces.
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