A few weeks ago, one of our friends on Facebook/The Kitchen Buzzz asked us for a gluten-free recipe. Here it is – rice cookies with a hint of cinnamon, allspice and a drizzle of chocolate. Please make our Rice-Spice Cookies and let us know how they taste with coffee, tea or cappuccino!
Prep time: 25 minutes (cookies and chocolate drizzle)
Bake time: 12 to 15 minutes
1-2/3 cup white rice flour (preferably organic)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground allspice
1/3 cup granulated, unbleached sugar
1/2 teaspoon vanilla extract
1/4 cup light olive oil
1/4 cup raisins (optional)
2/3 cup plus 1 to 2 tablespoons cold water
1/2 cup semi-sweet chocolate chips (for chocolate drizzle)
1. Preheat oven to 350°F.
2. In a 2-quart mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, sugar and vanilla.
3. Using a fork or pastry cutter, mix in the oil and raisins.
4. Add 2/3 cup water and mix again. If mixture is too crumbly, add 1 tablespoon water and mix again. If mixture is still crumbly, add the remaining tablespoon of water; mix until a dough is formed.
5. After dough is formed, pull off a piece of dough to form a one-inch ball. Place ball on a 18X12-inch baking sheet lined with parchment paper. Continue forming dough balls, spacing them one inch apart from each other on baking sheet.
6. Using a fork, flatten the cookie dough tops slightly.
7. Place baking sheet with cookie dough balls on rack positioned in center of oven.
8. Bake cookies 12 to 15 minutes or until undersides are light golden brown.
9. After cookies are done, transfer the baking sheet to a counter; cool the cookies completely.
Note: Due to the consistency of the rice flour, these cookies have a grainy texture.
Make the Chocolate Drizzle:
1. When cookies are cool, set the chocolate chips in a double boiler and melt. When chocolate has melted, set the upper portion of the double boiler on a trivet, away from heat. Cool the chocolate for 2 to 3 minutes.
2. When chocolate is still warm and melted, but cool enough to handle, transfer it to a pastry bag fitted with a narrow tip.
3. Holding the pastry bag with both hands, squeeze it to drizzle the chocolate over cookie tops.
Cool and serve Rice-Spice Cookies with coffee, tea, milk, cappuccino or other favorite drink.
Text and Photographs ©2013 Nancy DeLucia Real