Gluten free Butter Cookies (Lactose free, Eggless)
Remember the cookies from the blue round box where our moms and grandmas used to keep their sewing kits? Well, these gluten free butter cookies will remind you exactly of those! And they're lactose free and eggless too!
Servings 16 square cookies
Equipment
- kitchen scale
- bowl
- spoon/fork
- parchment paper
- baking tray or cookie sheet
Ingredients
- 100 grams gluten free potato starch (or corn or arrowroot starch)
- 75 grams gluten free fine white rice flour
- 75 grams gluten free brown rice flour
- 75 grams icing sugar
- 1 tablespoon grated lemon zest
- ⅛ teaspoon fine salt
- 1 teaspoon baking powder
- 110 grams ghee butter (make sure it's labeled lactose free, if needed)
- 30 grams gluten free plant based milk Neutral flavored like rice, soy or oat
- 1 teaspoon vanilla extract
Instructions
- In a bowl mix flours, starch, sugar, baking powder, lemon zest and salt
- Melt ghee in a microwave and add it to the dry ingredients together with plant based milk and vanilla extract
- Mix using a fork and when big crumbs form, work the mixture with your hands, incorporating all the ingredients, until you obtain a smooth ball of dough
- Let the dough rest in the fridge for 30 minutes
- Pre-heat oven at 340F/170C move the dough to a floured piece of parchment paper and roll it out into a ⅓ inch thick square
- Cut the dough into squares and slightly separate them to give them room to rise when baking (you can obviously cut the cookies into other shapes and decorate them as you prefer)
- Bake for 13-14 minutes, or until they are golden on top and lighly browned on the bottom
- Once out of the oven, let the cookies cool down at least 30 minutes to avoid breaking them
- Store in airtight container, they will keep crispy for several days.