|Who would have guessed that brown rice cookies can be so nice ?|
How should home made cookies look ? This baker, for one, has created the most authentic home baked artisan looking cookie.
Like a true artisan, no two cookies are alike.
That bad, huh?
Were you ever suspicious of so-called uniform looking homemade or handmade cookies? Either they were made by a master baker or someone with cookie moulds for hands.
I can't handle cutting out cookies with my one and only star shaped cookie cutter, since some of the crushed almonds are half the size of the cutter itself! Plan B was to knead the dough into a tube and cut out the cookies with a knife. I used my bamboo table mat like a sushi roll, to apply even pressure along the entire tube.
Doing that made me feel like a pro already..
I Love plan Bs. They make me feel prepared for any eventualities.
Seriously, brown rice and almond meal are low carb, low GI, diabetic friendly ingredients that make such affliction more bearable. Here's a toast to seriously yummy cookies as 'Teacher's Day' present for my viola teacher who is sensitive to food sugars.
I just hope she thinks the authentic shaped cookies are cute.
14b0g butter, softened
120g icing sugar
1 big egg
100g almond meal or finely ground almond
50g brown rice powder
1/4 t pink salt
1/2 t vanilla extract
1 t baking powder
1/2 cup toasted almond, crushed ( optional )
Makes about 40 thick cookies.
Sift rice powder, flour, baking powder, almond meal, salt in a bowl. Set aside.
Cream butter and icing sugar, 10 minutes.
Add egg and whisk, 5 minutes.
Add vanilla extract and whisk until combined.
In 4 separate batches, stir in dry sifted ingredients until well mixed, with a spatula. I used 2 pairs of chopsticks for this job.
If adding crushed almonds, do it now. Be aware, though, that the almonds will make a rather difficult job of cutting out the cookies.
Using your hands, lightly knead the cookie dough to a long tubular shape. Wrap up with parchment. Chill for 10 minutes.
Meanwhile, preheat oven to 180 C.
Cut cookies, 1 cm thick, with a cheese knife. Lay them on a non stick baking tray.
Bake for 18 minutes at 180C, until cookies are on the verge of turning brown.
Cool on cookie rack completely before keeping in airtight jars.