Rice and corn cookies
1 serving
30 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories662.2kcal
Proteins1.1grams
Fats50.1grams
Carbohydrates51.4grams
1
Preheat the oven to 180 degrees.
2
Sift the rice and corn flour. Mix all the dry ingredients.
- Cornmeal: 1 tablespoon
- Rice flour: 5 g
- Baking powder (raising agent): 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.
- Vegetable oil: 50 ml
- Chickpea 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.
- 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.
- Vegetable oil: 50 ml
7
Bake in a preheated oven for about 10 minutes until lightly golden.
