But the results? Unlike any cookie - gluten free or not - I've ever had. Slightly chewy, slightly crisp, tender yet toothy, plain yet complex. They hold their shapes well when baked and the surface stays snow-white, uncracked and almost identical to when it's raw - the only difference being a slightly firmer texture upon cooling. To add a touch of holiday flair to the cookies (especially since they needed to be decorated anyway) I made a rich egg nog royal icing which turned out better than expected - setting firm enough to stack the cookies, but not so rock hard you wind up with cookie lollipops instead of nibbly treats.
I actually liked these best after chilling the dough, rolling and cutting it into smallish shapes, then freezing the cut-outs before baking them from frozen - a technique only discovered out of necessity, timing and trying to mete out my energy over the season! I did the chill-portion-freeze-bake technique with all my cookies this year and am so glad I did! It's the secret to success when you're making enough recipes to fill an Excel spreadsheet in the span of two weeks!
Milky Mochi Cookies
1 ½ oz butter
1/3 cup sugar
1/4 cup whole milk
pinch of salt
1 ½ cups sweet rice flour
- In a small pot, combine butter, sugar, milk and salt.
- Bring to boil, stirring constantly.
- Immediately pour into the sweet rice flour mixture and with a sturdy spatula or wooden spoon beat until a moist but workable dough forms.
- Wrap in clingfilm and chill 1 hour.
- Preheat the oven to 350F and line a baking sheet with parchment.
- Roll out cookies to 1/8" thickness between sheets of wax paper and cut into desired shapes.
- Bake for 10-12 minutes.
- Cool completely on the sheets before decorating with royal icing.
*Note: if you want to be festive, make your typical royal icing using eggnog instead of water!
Amount Per Serving
Total Fat: 2.5 g
Cholesterol: 6.1 mg
Sodium: 16.9 mg
Total Carbs: 18.9 g
Dietary Fiber: 0.4 g
Protein: 1.3 g
Sent to Gluten Free Monday and Gluten Free Fridays