Ingredients:

 

80 g Rice Flour

40 g Almond Powder

30 g Corn Starch

1 tbsp. Baking Powder (gluten free)

40 g white Almond Paste

20 g Sunflower Oil

50 g Cane Sugar (fine)

3/4 tbsp. Rice Milk or any other lactose free Milk

 

Method:

 

In a bowl, stir flour, cane sugar, almond powder, corn starch and baking powder.

Add almond pasta and sunflower oil, stirring constantly. Stir in rice milk.

Put the dough in a pastry bag. On a parchment covered baking sheet, pipe out small flowers or “S” shape cookies.

Bake at 180 °C for 10-12 minutes until golden brown.

Let your cookies cool.

 

Tip: The dough should not be too liquid or too thick. You can, therefore, add rice milk gradually.