Easy Crispy Rice Flour Cookies - Great For Allergy Sufferers – a delicious recipe with Margarine, Sugar, flour, Cornstarch, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the margarine and sugar with a whisk in a bowl until it turns pale and mayonnaise-like consistency.
2
Add the rice flour and cornstarch and combine with a spatula to make crumble.
3
Bring the dough together using plastic wrap, and roll it out into about 3mm thick.
4
Cut out shapes.
5
If it is difficult to cut out, try warming the dough in a microwave for few seconds at a time.
6
Place the cookies on the parchment paper.
7
Bake in the preheated oven at 160 C for about 20 minutes.
8
Let them cool on a wire wrack.
9
You can also use brown sugar instead of sugar.
10
For Anpanman cookies: Add the food colouring in some of the dough.
11
Make the anpanman shapes and bake.
12
Once cooled, decorate with a chocolate decorating pen to make faces.
193
kcal
Calories
31
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 70 grams Margarine, 30 grams Sugar, 70 grams Rice flour (or Joshinko), 30 grams Cornstarch, and more.
Yes, Easy Crispy Rice Flour Cookies - Great For Allergy Sufferers falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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