There is a recipe to make these cookies with normal wheat flour in the Helpful Hints section. User Mikkorin523's "Cute Rilakkuma-Style Chocolate Sandwich Cookies" Recipe ID: 555796 was so cute, and I came up with this recipe for my relative who has a gluten allergy.
Bring the butter to room temperature. Sift the ☆ dry ingredients (or you can omit this). Beat the egg.
Put the butter in a bowl, and cream it with a whisk. (If the butter is too hard, microwave for about 15 seconds.)
Add the powdered sugar to Step 2, and mix until it turns white. (It's ok if it's roughly mixed together.)
Once mixed together, add the egg, and mix further. The mixture may separate to start with, but it will blend together as you keep mixing.
Add the ☆ dry ingredients into Step 4, and fold in gently using a rubber spatula.
To make white dough and brown dough, divide the dough into 90% and 10%. Add the cocoa to the bigger batch.
Take out 10% of the cocoa dough and add more cocoa to make dark brown dough. (For eyes and nose.)
Wrap the dough with cling film and let it rest for more than 30 minutes in the fridge.
Start preheating the oven to 180°C before you start shaping the teddy bears.
Take out the dough from the fridge, and shape it into teddy bear's face as you like. The photo shows the parts I made for my teddy bear cookies.
Bake at 180°C for 10-12 minutes. The cooking time differs depending on your oven, so adjust accordingly.
Once they are baked, place on a cooling rack, and cool them a little. Then they're done!
If you have leftover white dough, why not make koalas or pandas with it?
I made other kinds of animals as well. The bunny was the easiest.
Story Behind this Recipe
User Mikkorin523's "Cute Rilakkuma-Style Chocolate Sandwich Cookies" Recipe ID: 555796 was so cute, so I changed some ingredients to make them gluten-free for my relative's birthday present who has a gluten allergy. Mikkorin523, thank you for inspiring me with your recipe!
Using powdered sugar makes cookies crispy, and using caster sugar makes them slightly more coarse-textured.
If you use wheat flour instead of rice flour, try: Plain flour 150 g + Almond flour 50 g + Powdered sugar 90 g or Plain flour 200 g + Powdered sugar 100 g.