I’m not really into trying Gluten Free cakes and cookies since I love using flour and I already have enough culinary restrictions as it is (I’m vegetarian, observe Kosher and suffer from IBS…)
However, I’ve had this organic cold-pressed extra virgin coconut oil/butter and a package of rice flour which I bought a while ago and I figured – why not try something different.
So I read about converting wheat flour to rice flour and found out I had to convert half the amount to rice flour and divide the other half between corn starch and tapioca flour.
I also wanted to play with that organic cold pressed coconut oil I had and since I knew it could change from liquid to solid pretty fast – I used it to my advantage.
250 gram (8.75 oz) cold-pressed coconut oil (pay close attention to instructions)
50 gram (1.75 oz) powdered sugar
A pinch of salt
1 tsp vanilla extract
Lemon zest (from one lemon)
150 gram (5.25 oz) Thai white rice flour (the flour I used was a very fine powder, just like corn starch http://www.ewi.co.il/content/קמח-אורז )
75 gram (2.6 oz) corn starch
75 gram (2.6 oz) tapioca flour/ starch
More powdered sugar (for dipping)
1. The most important part of the recipe is the coconut oil texture:
At first, the coconut oil should be in its liquid form. Weigh 250 (8.75 oz) in a heat proof bowl and refrigerate for about 10 minutes. After 10 minutes – start checking its texture. It should be white and firm but still moist enough for your finger to go through. If it’s not the right texture and is still mostly liquid – refrigerate for 5 more minutes and check again till it gets to the right texture.
2. Cut the coconut butter into cubes and place them with the powdered sugar, salt and vanilla extract in a mixer bowl. Using the K beater, cream the coconut butter with the sugar. Start at slow speed and continue at a higher speed till the mixture becomes creamy.
3. Add the rice flour, corn starch and tapioca flour along with the lemon zest and beat at a slow speed till a crumbly dough is formed. This will take a couple of minutes. Gather the crumbs into a batter manually, cover the dough with cling film and refrigerate for 15 minutes.
4. You can either roll the dough into a long roll, refrigerate and then, after half an hour, slice it into a 1/4 of an inch (about 1 cm) slices
Make small balls, flatten them a bit and create a decoration (with a fork or any other devise you’d like to use).
5. REFRIGERATE THE COOKIES FOR AT LEAST 30 MINUTES BEFORE COOKING.
6. Bake at medium temperature (350F/170C) for 15 minutes.
DO NOT TOUCH THE COOKIES TILL THEY COOL TO ROOM TEMPERATURE. They are extremely fragile !
7. Dip them in more powdered sugar or – if they’re sweet enough for you – skip this step.