Monday, December 2, 2013
Rice flour jam cookies | Thumbprint cookies | Gluten free recipe
Rice flour jam cookies
Buttery shortbread like cookie filled with strawberry jam.
Prep Time: 10 minutes
Cook time: 10 to 12 minutes
Butter- 1/2 cup
Vanilla extract-1 tsp
White rice flour-1.5 cups
Baking soda-1/4 tsp
Baking powder-1/4 tsp
(or as required)
In a mixing bowl,beat together butter and sugar until light and creamy.
Add egg and mix well until combined.
Add vanilla extract and mix well.
Now add rice flour,baking soda,baking powder and salt.Mix just until combined.
Gently knead , just until the dough smooths out.
Preheat oven to 180 deg C,line the baking sheet with parchment paper.
Divide the dough into 1" balls and flatten lightly.Place about 2" apart on the prepared baking sheet.
Use your finger to make a depression in the center of each cookie.Fill each indentation with about 1/2 tsp jam.
Bake the cookies for about 10 to 12 minutes,or until firm on top.It should have a slight golden bottom.
Allow it to cool before removing from the baking tray,as these cookies crumble easily while warm.
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