Here’s a recipe for a delicious gluten-free shortbread cookie. Suitable for allergy sufferers, vegans and those who love culinary experiments. Sweet, crumbly, melts in the mouth. Just lick your fingers!
Summary
| Cook Time | 35 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Servings (Default: 2) |
Ingredients
Ingredients- Corn flour – 50 grams
- Refined coconut oil – 100 grams (room temperature)
- Sugar – 80 Grams
- Baking powder – 1 teaspoon
- Rice flour – 150 grams
- Water – 50-100 Milliliters
Print Recipe
Pin Recipe Instructions
- Prepare all ingredients.
- Combine both flour and baking powder in a bowl.
- Beat butter with sugar until white.
- Add flour to the oil mixture, grind into crumbs. Gradually start pouring in water until the dough is smooth.
- Cover the dough with cling film and refrigerate for 10 minutes.
- Roll out the dough 1 cm thick.Use a cookie cutter or glass to cut out the cookies. Put the cookies on a baking sheet, prick with a fork. Bake for 12-15 minutes at 180 degrees.
- Gluten-free shortbread cookies ready,
Bon appetit!
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