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 recently have some time, I was browsing on the internet last week. In search of fresh, stirring ideas, inspirational dishes that I have never tested before, to astonish my family with. Hunting for a long time yet couldn’t come across too many interesting things. Just before I thought to give up on it, I ran across this fabulous and simple treat by chance. It looked so delightful on its pic, it called for rapid action.

It absolutely was simple enough to imagine the way it is created, how it tastes and just how much my hubby will probably like it. Mind you, it is rather simple to keep happy the guy when it comes to desserts. Anyways, I went to the page: Suncakemom and then used the step-by-step instuctions which were combined with superb pictures of the task. It really makes life much easier. I can suppose it is a slight inconvenience to take pics down the middle of cooking in the kitchen as you may ordinarily have gross hands so that i highly appreciate the time and effort she placed in for making this post and recipe conveniently followed.

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

I was fine tuning the initial recipe create it for the taste of my family. I can say it turned out a great outcome. They loved the taste, the structure and loved getting a sweet like this in the middle of a lively workweek. They ultimately requested lots more, more and more. So the next time I am not going to make the same mistake. I am going to twin the volume to get them delighted.

This is based on the gluten free shortbread cookies from 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.