Vida Recetas Editorial
These rice flour cookies are a perfect choice for those seeking a gluten-free, easy-to-make snack with a citrusy and spicy flavor that the whole family will love. Originating from homemade baking, these cookies stand out for their crispy exterior and tender interior, thanks to the combination of rice flour and cornstarch.
You can decorate them with powdered sugar, colorful sprinkles, or even dip them in chocolate. Pair them with a glass of cold milk or a plant-based drink for a complete snack. They're also great for parties or gifting in decorative boxes.
Cook
60 min
Servings
4
We will begin the preparation of these delicious cookies, mixing the cornstarch and the rice flour.
Then add the brown sugar, baking powder, cinnamon and mix all the ingredients.
Add the butter, crumble and knead little by little with your hands, add the beaten egg, orange juice and zest.
Add the vanilla and mix all the ingredients with the help of a spatula.
Finish kneading with your hands and when the dough is compact, reserve in the fridge, covered with plastic wrap, for 30 - 45 minutes.
After these 30-45 minutes, divide the dough into balls of approximately 30 g.
Coat them with icing sugar and mark the cookies with a fork.
Bake at 160º C for 12-15 minutes, although the time and temperature will always depend on your oven.
After these minutes we will have our delicious cookies ready.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 60 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
