Waching daily Dec 31 2018

SOFT COOKIES •250 g rice flour •90 g cornstarch •100 g sugar •100 g unsalted butter •2 large eggs •½ teaspoon baking powder •½ teaspoon baking soda •½ teaspoon table salt •2 teaspoons of any extract (optional)

CRUNCHY COOKIES •250 g rice flour •90 g cornstarch •100 g of sugar •150 g unsalted butter •1 large egg •½ teaspoon baking powder •½ teaspoon baking soda •½ teaspoon table salt •2 teaspoons of any extract (optional)

Prep time: 60 minutes / Difficulty: Easy / Yield: 36

Rice Cookies (gluten free)

In the food processor - rice flour

Cornstarch

butter

sugar

baking powder

baking soda

table salt

Mix very well

when throughly mixed

add one egg at a time (just one in crunchy version)

adding the second one (in soft version) when the previous one is absorbed

the dough is soft and doesn't stick

add the extract (I used almond)

mix

transfer to a bowl

smooth the top and chill for 30 minutes

roll the dough in small balls and place them over ungreased parchment paper or a silicone mat

bake at 180ºC /350º F for 15 to 20 minutes

until lightly golden and crinkly on top

store after they are completely cool

Rice Cookies (gluten free)