Salty Cookies II

Ingredients for 1 servings:

• 500 g brown rice, ground
• 1 pinch(s) of sugar
• 200 g peanuts, blanched, roasted, and ground (almond mill)
• 10 peppercorns, ground
• 1 ½ tbsp herbal salt, more if desired
• ½ tsp paprika granules
• 60 g ginger, finely chopped
• 2 garlic cloves, finely chopped
• 200 g margarine, lactose-free
• 200 g mineral water, up to 300 g carbonated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan, nut-free

2 baking sheets lined with parchment paper. Combine all ingredients up to and including the margarine in a mixing bowl. Stir gently with the dough hook until it becomes crumbly. Now add the water slowly; this should result in a smooth dough. Season to taste, and add herbal salt if desired. Pipe cookies onto 2 baking sheets using a piping bag. This amount of batter is sufficient for 2 baking sheets. Place in a preheated oven at approximately 170°C (340°F) for approximately 10-15 minutes. This depends on the size of the cookies, as they will not change color, so adjust to your liking. Allow to cool completely. Note: Please DO NOT add baking powder, as they will otherwise run together. Do not use margarine instead of water, as the cookies will become so crumbly that they can only be eaten with a spoon. Perhaps about 0.5 tsp of turmeric would be ideal to give the cookies a slightly “friendlier” appearance. My own recipe.