Gluten Free Rice Flour Vanilla Cookies

Name: Gluten Free Rice Flour Vanilla Cookies
Ingredients: 100 g FREEE Rice Flour; 1 tsp FREEE Baking Powder; 75 g butter (or vegan butter); 75 g caster sugar; 1 tbsp milk (or vegan milk); 2 tsp vanilla extract; 4 tbsp water; oil, for tray

Makes 24-30 cookies

If you like vanilla, you’ll love these cookies. These gluten free treats are the perfect accompaniment to a cup of tea or coffee, and the recipe can easily be made vegan following our ingredient swaps.

8 Reviews / Write a review

Free from Gluten, Soya, Wheat, Dairy, Nuts

Vegetarian, Vegan

Ingredients

100g FREEE Rice Flour
1 tsp FREEE Baking Powder
75g butter (or vegan butter)
75g caster sugar
1 tbsp milk (or vegan milk)
2 tsp vanilla extract
4 tbsp water
oil, for tray

Pre-heat the oven.
Rub some oil around the inside of a large baking tray or insert a baking liner.
Put the flour and baking powder into a bowl and stir to combine.
Put the butter and sugar into another bowl and beat until smooth. Beat in the milk and vanilla extract.
Add the prepared flour and mix well.
Stir in the water to make a soft dough. If very soft chill the dough for 10 minutes.
Divide the mixture into 24-30 pieces and roll each into a ball.
Transfer the dough balls to the prepared baking tray, flattening them slightly.
Bake for 20-22 minutes.
Store cold biscuits in a tin.

Equipment

Large baking tray and 2 x mixing bowls

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

20-22 minutes

So my whole family are omni and gluten eating. This morning I had to make them the most divine smelling lemon rosemary shortbread. I wanted to eat it all and curl up into a ball of satisfied gastrointestinal implosion. BUT THEN I stumbled across this recipe. And for the first time in quite a few years my family were actually jealous of my food :O Tweaked the recipe slightly and they are delicious straight out of the oven! I used half the suggested vanilla, and added the zest of a lemon, and subbed the milk for the juice of the same lemon definitely still too wet to shape into balls, however I made little dollops that I then flatten and spread out into disks using the back of a teaspoon dipped in water. If you're going to follow the recipe exactly, don't use all the vanilla as it's still a bit strong in flavour for me, and I only used half! And you definitely dont need the water goodbye waistline But otherwise this is a great and suuuper simple recipe

By Milly Parry

24 Apr 2020

Made these without vanilla and with a teaspoon of dried ground ginger - they were delicious. Didn't need to add any water at the end and they turned out perfect, only cooking for 10 minutes. Not sure how I could have made more out of the recipe but will certainly be making again.

By M

15 Nov 2019

I melted the butter before creaming it with the sugar so the recipe was too wet. So I pimped it by adding some more rice flour a bit of corn flour and some icing sugar till the dough resembled something I could mould into cookie shapes. I might have also added some chocolate buttons on top! The result was awesome. Arguably better than my other biscuit recipe using flour.

By Holly Swainson

30 Oct 2019

Mixture was quite soft before adding the water at the end, so only added 2 tablespoons. I placed teaspoons of the mixture on the baking tray as mixture far too wet for rolling or patting into balls. On cooking the mixture leveled out nicely forming biscuit shapes. Made 24 biscuits, and only baked for 10 minutes. Biscuits are a nice crispy texture, not a huge amount of flavour. I'll try adding almond flavouring next time, which I think will work well with the crumbly biscuits.

By Karen j Pearce

12 Jun 2019

Agree with other reviewers that these have a very good, very vanilla flavour. However, though I followed the recipe carefully, the dough was too soft to shape into balls, even with less water and more flour. Puzzling. I may try them again, with even less water and more flour to see if the dough is a bit firmer. I'm not an experienced baker with rice flour, so I was surprised at the sandy texture. Not unpleasant, just different!

By Ellen

11 Dec 2018

just made these in minutes - substituted the rice flour with self raising flour and still delicious. Half the amount of water needed if you do and only 14 minutes to cook. Great recipe!

By Clare

21 Aug 2018

I have made these several times now, they are a real hit. Light, full of flavour, very moreish! I find it useful to flour my hands to roll the balls, and sometimes put a piece of glace cherry on the top :-)

By Sally

12 May 2018