These rice flour cookies taste amazing: fragrant, soft and crunchy, light and mildly sweet. With three different types of jam on top for an additional candied sweetness.
I paint watercolor flowers. I take tons of macro pictures of flowers. I wear flower print summer dresses. Holly Hobbie and Sarah Kay were my childhood “friends.” No wonder that one day I would decide to bake flower shaped cookies. I am so hopelessly nostalgic and romantic. I love going to antique stores and take home pieces of somebody’s past. Unique pieces, each with its own identity and character. I love collecting old flower prints, china and tea sets. I have with me some of my grandma’s and mom’s linen, plates and cutlery. The past is friendly and comforting, the future is unknown and sometimes scary.
On air in my kitchen is “Flowers in your Hair” by “The Lumineers”. I have a big smile on my face and hands dirty with the dough. My body is moving at the rhythm of the music, so I have flour spread all over the island, but it’s okay. It’s a creative process. I will clean after. It takes me into an incredibly good mood to have my hands right in the dough, feel it change consistency until it becomes smooth and workable. The same fulfilment as mixing colors and water and creating new watercolors for my bloomed flowers.
I used half rice flour and half regular flour 00, because after some research I read that using all rice flour makes the cookies a little too sandy and dry. But if you want to make them gluten-free you can try mixing rice flour with almond meal, or hazelnut flour, or even chestnut flour. I would suggest to add a little amount of potato starch (or potato flour) in the mix anyway, it gives that lightness and softness.
And it’s so much fun to use the cookie press to create beautiful shapes. Of course I chose flowery shapes, but you can choose whichever disk you like and enjoy the easy making of the cookies.
Aren’t they super cute?
The oven sends a delicate scent, mostly vanilla and lemon. The Lumineers are still playing, now “Stubborn Love”. And I’m ready to taste my little rice flour flowers.
They taste amazing, the cookie is fragrant, soft and crunchy at the same time, light and mildly sweet. The jam on top gives an additional candied sweetness. I used 3 different types of jam: apricot, fig and wild berries. Each one has a unique flavor.
They would be perfect for a tea party, they will be just right for our dessert tonight after our planned dinner out.
Happy birthday my love!
Adapted from a recipe found on La Cucina delle Streghe.
This recipe is included in the World Recipes Expo 2015!Print
- 80 g rice flour (I used brown rice flour)
- 80 g flour 00
- 15 g potato starch
- 70 g sugar
- 70 g butter, room temperature
- 1 tsp vanilla
- 1 tsp baking powder
- 1 lemon, the zest
- jam of your choice
- icing sugar
- In a medium bowl sift the flours, potato starch and baking powder.
- In another bowl work together the butter and the sugar until foamy and smooth.
- Add the egg and mix well.
- Add vanilla, lemon zest and then the sifted flours.
- Work the dough quickly until it forms a “ball”.
- Wrap it in plastic and let rest in the fridge for 1/2 hour.
- Pre-heat oven to 180°C (350°F)
- After the resting time, take the dough out and place into a cookie press.
- Choose the cookie disk or disks that you most like and press the dough onto an ungreased baking sheet.
- Repeat until you have no more dough in the press, changing the disks to change the shapes.
- At this point, if you want you can put a little dollop of jam in the middle of your flowers.
- Cook on middle rack in the oven for about 13-15 minutes or until golden brown (in a convection oven probably 10 min).
- Move to the top rack for the last 5 minutes so they’re evenly cooked.
- Take them out of the oven and let cool on a rack.
- Sprinkle with icing sugar and enjoy.
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