Rice and corn cookies

1 serving

30 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 662.2
• Proteins: 1.1g
• Fats: 50.1g
• Carbohydrates: 51.4g

Ingredients

• Corn flour: 1 tbsp
• Baking powder: 0.5 tsp
• Brown sugar: 2 tbsp
• Vegetable oil: 50 ml
• Aquafaba: to taste
• Rice flour: 5 g

Cooking steps

1. Preheat the oven to 180 degrees.

2. Sift the rice and corn flour. Mix all the dry ingredients.

   Required ingredients:

   • Corn flour: 1 tablespoon
   • Rice flour: 5 g
   • Baking powder: 0.5 teaspoon
   • Brown sugar: 2 tablespoons

3. Mix the dry mixture with the oil. Whip the aquafaba with a mixer for 2-3 minutes until it resembles whipped eggs.

   Required ingredients:

   • Vegetable oil: 50 ml
   • Aquafaba:  to taste

4. Knead the soft dough with a spoon.

5. Generously sprinkle the table with rice flour, place the dough and roll it out into a thin layer. It is very important to roll the dough quickly; otherwise, it will start to stick to the rolling pin.

   Required ingredients:

   • Rice flour: 5 g

6. Cut out shapes using a glass, transfer to a rice flour-dusted sheet. Brush the cookies with butter or plant milk.

   Required ingredients:

   • Vegetable oil: 50 ml

7. Bake in a preheated oven for about 10 minutes until lightly golden.