Gluten free shortbread cookies

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 lately have some time, I was surfing on the internet the other day. Trying to get new, intriguing thoughts, inspirational recipes that I’ve never used before, to astonish my family with. Hunting for quite some time yet could not come across too many interesting things. Just before I wanted to give up on it, I stumbled on this yummy and simple dessert simply by chance. The dessert seemed so scrumptious on its photos, that required rapid actions.

It had been not difficult to imagine just how it is made, how it tastes and how much my husband is going to enjoy it. Mind you, it is rather simple to impress him when it comes to puddings. Anyways, I went to the page: Suncakemom and simply followed the detailed instuctions that were coupled with great photos of the process. It really makes life less difficult. I can suppose it is a slight hassle to shoot photos down the middle of baking in the kitchen as you may most often have sticky hands so that i pretty appreciate the hard work she placed in to build this blogpost and recipe conveniently implemented.

With that in mind I am encouraged presenting my own recipes similarly. Many thanks the thought.

I had been fine tuning the main mixture to make it for the taste of my loved ones. Need to tell you it turned out a terrific success. They loved the flavor, the overall look and enjoyed having a treat like this in the midst of a hectic week. They ultimately wanted even more, many more. Hence the next occasion I am not going to make the same mistake. I’m gonna twin the volume .

You can find more Gluten Free Shortbread at 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.