Gingerbread cookies with rice flour

4 servings

25 minutes

Ginger cookies with rice flour are a refined dessert of Bulgarian cuisine that combines aromatic ginger, the delicate structure of rice flour, and a crunchy nutty hint of hazelnut. Its origin is linked to the traditions of using spices in baking that provide a warming effect and rich flavor. These cookies have a light, airy texture due to the absence of gluten and are perfect for those who prefer soft sweets with a hint of spiciness. They can be served with tea or coffee, enjoying their sophisticated taste and gentle sweetness from powdered sugar. Ginger adds a pleasant sharpness to this treat, awakening the senses and creating a cozy atmosphere. Such a delicacy perfectly complements winter evenings and brings joy to everyone who tries it.

Energy value per serving

• Calories: 354.3
• Proteins: 6g
• Fats: 10.2g
• Carbohydrates: 61.3g

Ingredients

• Chicken egg: 1 pc
• Baking powder: 0.5 tbsp
• Hazelnut: 50 g
• Powdered sugar: 150 g
• Rice flour: 100 g
• Grated ginger: 2 tbsp

Cooking steps

1. Beat the egg with 100 grams of powdered sugar.

   Required ingredients:

   • Chicken egg: 1 piece
   • Powdered sugar: 150 g

2. Add ginger, flour, ground hazelnuts, and baking powder. Mix well.

   Required ingredients:

   • Grated ginger: 2 tablespoons
   • Rice flour: 100 g
   • Hazelnut: 50 g
   • Baking powder: 0.5 tablespoon

3. Pour 50 grams of powdered sugar into a bowl or on a cutting board.

   Required ingredients:

   • Powdered sugar: 150 g

4. Tear off small pieces of dough and shape them into neat balls.

5. Roll the balls in powdered sugar.

   Required ingredients:

   • Powdered sugar: 150 g

6. Grease the baking tray with butter and bake the cookies for 10-12 minutes at 180 degrees.