Raspberry drop cookies
18/10/2010
RELATED RECIPES
Brown rice flour and chickpea flower can be most effective in baking, as you'll discover when you make these super sweet treats.
Ingredients
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| 125 g | Butter |
| ½ cup | Sugar |
| ¼ cup | Sweetened condensed milk |
| 1 | Egg |
| 1 tsp | Vanilla essence/extract |
| 1 cup | Brown rice flour |
| 1 cup | Besan (chickpea flour) |
| ¼ cup | Cornflour |
| ¼ cup | Ground almonds |
| ⅓ cup | Raspberry jam |
Directions
- 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.
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