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
Yeilds: 28 cookies
  1. Butter- 1/2 cup
  2. Sugar-1/2 cup
  3. Egg-1 no
  4. Vanilla extract-1 tsp
  5. White rice flour-1.5 cups
  6. Baking soda-1/4 tsp
  7. Baking powder-1/4 tsp
  8. Salt-1 pinch
  9. Strawberry jam-1/4 cup(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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