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| © Qalil |
- 300 g. Rice flour (8 ounces)
- 1/2 teaspoon of baking powder
- 130 g. white granulated sugar (4 ounces plus one half tablespoon)
- 1 large egg
- 125 g. melted butter (1 stick of unsalted butter or 4 ounces)
- 1 to 2 tablespoons of rose water (or just water, or in my case ALMOND MILK)
- 1 teaspoon of ground cardamom
- 10 pitted dates
Mix all the dry ingredients in a bowl and set aside.
Whisk the egg and melted butter together to make it light and gradually add the dry mixture to it.
Crush the dates with your fingers and add to the mixture which should be thick enough to be manipulated with your hands.
Add the almond milk bit by bit just until the mixture is sticky enough to stick to your fingers.
Wrap the dough in saran wrap and let it sit in the refrigerator overnight.
The next day, heat the oven to 375 degrees, shape the cookies with your finger and spread them on an oiled cookie sheet. Bake for 10-15 minutes or until just brown.
The icing sugar is my own addition, but these cookies are a winner if your choice is to try something gluten free.
Whisk the egg and melted butter together to make it light and gradually add the dry mixture to it.
Crush the dates with your fingers and add to the mixture which should be thick enough to be manipulated with your hands.
Add the almond milk bit by bit just until the mixture is sticky enough to stick to your fingers.
Wrap the dough in saran wrap and let it sit in the refrigerator overnight.
The next day, heat the oven to 375 degrees, shape the cookies with your finger and spread them on an oiled cookie sheet. Bake for 10-15 minutes or until just brown.
The icing sugar is my own addition, but these cookies are a winner if your choice is to try something gluten free.
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| © Qalil |
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