Raspberry drop cookies
Brown rice flour and chickpea flower can be most effective in baking, as you'll discover when you make these super sweet treats.
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|¼ cup||Sweetened condensed milk|
|1 tsp||Vanilla essence/extract|
|1 cup||Brown rice flour|
|1 cup||Besan (chickpea flour)|
|¼ cup||Ground almonds|
|⅓ cup||Raspberry jam|
- Preheat oven to 180 degC. Soften butter and mix well with sugar. Mix in condensed milk, egg and vanilla essence
- Add rice flour, chickpea flour, cornflour and ground almonds, and mix well.
- Roll large teaspoonfuls of mixture into balls and place on a baking paper lined oven tray. Push a thumb into the middle of each cookie and fill the hollow with jam.
- Bake for 10 to 12 minutes, or until pale golden. Dust with sieved icing sugar and store in airtight container.