Sweet Rice Flour Shortbread Cookies recipe
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Ingredients
- 1 ½ cups cornstarch 1 ½ cups icing sugar 1 cup sweet rice flour (mochiko) 1 cup tapioca starch ⅔ cup sorghum flour ⅓ cup fine white rice flour 2 ¼ cups butter, softened
Nutrition Info
- 92.6 caloriescarbohydrate: 9.9 gcholesterol: 15.3 mgfat: 5.8 gfiber: 0.2 gprotein: 0.4 gsaturatedFat: 3.6 gservingSize: -sodium: 41.2 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Sweet Rice Flour Shortbread Cookies
Directions
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Sift cornstarch, icing sugar, sweet rice flour, tapioca, sorghum, and white rice flours together in a large bowl. Blend in butter until a soft, smooth dough forms.
Shape dough into 1-inch-thick logs. Wrap in plastic and refrigerate until firm, 30 to 60 minutes.
Preheat the oven to 300 degrees F (150 degrees C).
Slice cold dough into 1/8-inch rounds. Place rounds 1 1/2 inches apart on a cookie sheet.
Bake in the preheated oven until edges are firm and tops are still pale, 15 to 20 minutes. Transfer to a rack to cool.