John Myers
Ingredients for 1 servings:
- 80 g margarine, unhydrogenated / butter
- 100 g cane sugar
- ¼ tsp vanilla powder bourbon
- 1 egg(s)
- 1 pinch of salt
- 1 tbsp sweet cream
- 200 g brown rice, medium grain, ground
- 1 tsp baking powder
- 1 tsp Turkish coffee powder
- 1 tbsp sweet cream, if desired
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free
Cream together butter, egg, sugar, vanilla, and cream until fluffy. Combine baking powder, salt, flour, and coffee; stir to combine. A food processor is ideal. Drop small heaps onto a baking sheet lined with baking paper using 2 teaspoons, not too densely, or they’ll spread. Use a piping nozzle to place the cookies. Bake at approximately 180°C for approximately 10-20 minutes. Some recipes for shortbread cookies call for a little baking powder. This will ensure they’ll spread. Only in recipes without baking powder can you expect them to stay spread-free, so feel free to omit them.
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