Gluten free shortbread

Getting off gluten and need something to fill up the cookie jar? Making gluten free shortbread cookies from rice flour is a treat!

As I most recently have a little time, I had been browsing on the web last week. Trying to find fresh, fascinating tips, inspiring meals that We have never tested before, to surprise my loved ones with. Hunting for quite some time but could not come across any interesting things. Just before I thought to give up on it, I found this tempting and easy treat by accident at Suncakemom. It looked so delicious on its image, it required immediate action.

It was easy to imagine how it is made, how it tastes and how much my husband is going to want it. Actually, it is quite simple to delight him when it comes to treats. Yes, I’m a blessed one. Or possibly he is.Anyway, I got into the blog and then used the detailed instuctions that had been accompanied by wonderful photos of the task. It just makes life faster and easier. I could suppose it’s a bit of a hassle to take photos in the midst of baking in the kitchen as you typically have sticky hands thus i sincerely appreciate the hard work she put in to build this post .

With that in mind I’m encouraged to present my personal formulas in a similar fashion. Appreciate your the concept.

I was fine tuning the original mixture to make it for the taste of my family. I must tell you that it was an awesome outcome. They loved the flavor, the overall look and enjoyed getting a treat such as this in the midst of a busy workweek. They ultimately asked for even more, a lot more. Thus next time I am not going to commit the same mistake. I am gonna multiply the amount .

This Gluten free shortbread cookies recipe wasoriginally published on SunCakeMom.

Measure out rice flour into a medium size mixing bowl then melt coconut oil of needed and pour it straight into the mixing bowl.

Add coconut milk, egg, baking powder and bananas or sweetener of choice into the bowl, too. Dough it until we get an even mixture.

Either make little dough balls by hands or if having sticky hands is too much to bear then use a tablespoon to place pieces dough onto the baking tray.

Flatten the dough with a fork.

Put the tray into the 350° / 180°C preheated oven for about 15-20 minutes. Take cookies out when they are golden brown.

Melt chocolate.

Dip half of the cookies into the melted chocolate or use a spoon to pour the chocolate on them.

Dip them into shredded coconut.

In case the drying rack is busy be creative. Keep rice cookies preferably in a cool, dry place.