I made rice flour cookies without butter.
I formed them thicker, so they are crispy on the outside and moist on the inside.
If you like them crispy, I recommend molding them into a thin layer of about 5mm!
0:00 Opening
0:10 Ingredients
0:23 Mix eggs and oil
0:53 Add epicate sugar, almond powder, and natural salt and mix
1:26 Add rice flour and mix
2:15 Roll out dough thinly
2:51 Unmold the dough
4:14 Bake in oven
4:24 Bake until done
Ingredients (about 16-17 pieces, 3.5 cm wide x 1.5 cm thick)
Egg: 1 egg
Rice oil: 20g (*Other oil can be used)
Tensai sugar: 35g (*Other sugar can be used)
Almond powder: 20g (or none)
Pinch of natural salt (*dish salt is also acceptable)
Rice flour: 120g
Preparation
1) Mix eggs and oil with a mixer until white and emulsified.
2) Add sugar, almond powder, and natural salt to 1) and mix well with a mixer.
3) Add rice flour to 2) and mix well with a rubber spatula.
4) Roll out the dough to desired thickness.
5) Unmold the dough and bake in the oven for 20 minutes at 180℃.
Recipe Notes
You can make it without almond powder, but it is recommended to use almond powder for a better aroma.
If you like them moist, make them 1 to 1.5 cm thick, and if you like them crispy, mold them to about 5 mm.
21 июл 2024
