Grata Crackers
The Cinnamon Bliss Rice Cookies, a recipe crafted for those who yearn for the sweet, spicy whispers of cinnamon enveloped in a tender, crumbly cookie. Yielding 16 to 20 cookies, depending on their size, this baking adventure requires only 20 minutes of active involvement and peak in 1¾ hours from the first stir to the final, delectable bite. Composed of gluten-free brown rice flour and enriched with cornstarch for that perfect texture, these cookies are sweetened with dark brown sugar and a touch of honey, creating a deep, rich flavor profile. The addition of xanthan gum ensures that each cookie holds its shape, promising a satisfying crunch with every bite. Ground cinnamon stars in this symphony of flavors, offering a warmth that complements the creamy unsalted butter and a hint of pure vanilla extract. Designed for both the experienced baker and those new to the gluten-free baking scene, the Cinnamon Bliss Rice Cookies recipe is an invitation to create, enjoy, and share the simple joy of homemade cookies.
- 1½ cup Brown Rice Flour
- ½ cups Cornstrach
- ⅓ cups Dark Brown Sugar
- 1 teaspoon Baking Powder
- ¾ teaspoons Xanthan Gum
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Salt
- 6 tablespoons Unsalted Butter
- 5 tablespoons Whole Milk
- ¼ cups Honey
- ½ teaspoons Pure Vanilla Extract
- Sweet Rice Flour
- Creating the Mixture
Start with rice flour, cornstarch, brown sugar, baking powder, xanthan gum, cinnamon, and a pinch of salt into the bowl of your food processor, armed with its sharp steel blade. Give them a quick whirl for 5 seconds, just enough to get acquainted. Introduce butter to this gathering, until the mixture takes on the appearance of a coarse meal, setting the stage for our dough.
- Binding the Flavors
In a cup, whisk together the milk, honey, and vanilla, creating a sweet elixir. Softly drizzle this mixture into our floury assembly while pulsing, about 10 times, until a stiff dough bravely forms. Should our dough play hard to get, coax it with additional milk, teaspoon by teaspoon, until it forms a willing ball.
- Preparing the Dough
Divide this dough, our soon-to-be cookies, into halves, wrapping each delicately in plastic wrap. Flatten each half lovingly into a pancake shape. Keep them in refrigerator for 1 hour until firm, or up to 2 days.
- Setting the Stage
Preheat your oven to 350°F, lining two baking sheets with parchment paper or silicone mats, prepare cookies.
- Rolling Out Dreams
On a sheet of waxed paper, softly dusted with sweet rice flour, roll each half of our dough into a ¼-inch thick rectangle. With grace, transfer these slabs of potential to your prepared sheets, and with a pizza wheel, cut them into rectangles, 8 to 10 pieces each. Gently, but with purpose, prick the dough all over with a fork, preparing it for its transformation.
- The Transformation
Bake these precursors for 15 to 17 minutes, or until they've turned a delightful brown, a testament to their readiness. Allow them to cool, resting on their sheets atop a wire rack, transitioning from warmth to perfect readiness.
- Variations
Dare to replace cinnamon with ground ginger or crown these beauties with a sprinkle of granulated sugar mixed with a hint of spice, creating a landscape of flavor.
