CHOCOLATE AND ALMOND RICE FLOUR COOKIES
INGREDIENTS:
- 270g Pernerka Fine Rice Flour
- 170g softened butter
- 180g cane sugar
- A pinch of salt
- 1/2 tsp vanilla powder/vanilla bean paste
- 2 eggs
- 180g chopped chocolate
- 50g chopped almonds
- 4g bicarbonate of soda
TIPS AND TRICKS:
You can swap almonds for pistachios or any other nuts that you like.
INSTRUCTIONS:
1) Beat the butter with the sugar until light and fluffy. Add the salt, vanilla powder or vanilla bean paste, the eggs, chopped chocolate and the chopped almonds. Mix well. Next, add the flour and the bicarbonate of soda and mix everything well until you get a homogeneous sticky dough.
2) Chill the dough in the fridge for 2 – 3 hours.
3) Remove the cookie dough from the fridge and form cookie balls from it (cca 4cm in diameter). Place the cookie balls on a baking tray and bake in the preheated oven at 175C / 155C fan for 15 – 17 minutes.
4) Let the cookies cool and enjoy!