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Crispy Rice Flour Cookies

Crispy Rice Flour Cookies

These rice flour cookies are made with simple ingredients.
Great for those with egg, wheat flour or dairy allergies.
They're so crispy.

Ingredients: 15 small cookies

Joshinko
40 g
Sugar
15 g
Butter or margarine
15 g
Milk or water
5 g
Vegetable oil can be substituted for butter, in that case use 10 g.

Steps

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.

Story Behind this Recipe

These are great for those with allergies.