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

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

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Instructions

1. Prepare all ingredients.
2. Combine both flour and baking powder in a bowl.
3. Beat butter with sugar until white.
4. Add flour to the oil mixture, grind into crumbs. Gradually start pouring in water until the dough is smooth.

   

5. Cover the dough with cling film and refrigerate for 10 minutes.
6. 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.
7. Gluten-free shortbread cookies ready,

Bon appetit!