☆ Raw cane sugar (or light brown or refined sugar)
☆ White sesame seeds (optional)
Grapeseed oil (you can also use canola oil or vegetable oil)
Combine the ☆ dry ingredients in a bowl and thoroughly mix. Preheat the oven to 170℃.
Add the grapeseed oil and water to the dry ingredients, then knead with your hand until the dough comes together (you can knead without worrying about gluten because it's rice flour).
Divide the dough into 1 cm balls, then press flat with the palm of your hand to make round cookies. Arrange them evenly with spaces on a baking tray lined with parchment paper.
Bake for 15 minutes in an oven preheated to 170℃ until lightly browned (the baking time may depend on your oven). Cool, then serve!!
If the dough doesn't come together well, gradually add a small amount of water until it comes together. Be careful not to add too much water or the dough will become too sticky.
Story Behind this Recipe
I had a lot of leftover rice flour, so I tried it out in my usual recipe for oatmeal cookies and they came out tasty.
If the dough won't come together with the listed amount of water, gradually add more water until it comes together. Even if there may not seem to be enough moisture, the dough should roll easily enough in the palm of your hand.