Pecan Shortbread Cookies with Rice Flour
These flaky shortbread cookies are made with rice flour and millet flour. They are simple and toasty – keep everyone going back for another piece!
In order to bake cookies evenly, roll the cookie dough flat and turn the cookie sheet around once while baking to make sure the heat distributes evenly.
Millet flour substitution includes almond, coconut, oat, buckwheat, chickpea, and other gluten-free flours.
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
|¾ cup (140g)||rice flour|
|½ cup (60g)||millet or other gluten-free flours (see Tips)|
|3 tablespoons (40g)||sugar|
|¼ teaspoon (1.5g)||salt|
|2 teaspoons (8g)||baking powder|
|3½ tablespoons (50ml)||rice or other vegetable oil|
|⅓ cup (90ml)||milk|
|½ cup (60g)||pecans, roughly chopped|
Preheat the oven to 340°F (170°C).
In a bowl, combine rice flour, millet flour, sugar, salt, and baking powder.
Slowly mix in the rice oil and milk.
Add chopped pecans.
Divide the dough into approximately 20 equal portions. Flatten each piece into the desired shape with 1/4-1/3 inch (5-10mm) thickness.
Bake in the oven for 15-20 minutes, or until slightly golden brown. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.