100% rice and apple cookies

    28 minutes

    Yummy delicate tasting little cookies with no dairy, eggs, gluten, yeast or soy. I use a red apple rather than green to give it a lower salicylate rating. The texture is like a cupcake.

    Western Australia, Australia
    5 people made this

    Makes: 16 small balls

    • 1 1/4 cup white rice flour
    • 1 red apple
    • 1/2 tsp gluten free baking powder
    • 4 tbs oil
    • 1 tbs golden syrup
    • 1/4 tsp nutmeg
    • 1/4 tsp cinnamon
    • 2 tbs water

    Preparation:8min  ›  Cook:20min  ›  Ready in:28min 

    1. Preheat oven to 180 degrees C.
    2. place baking powder, oil, spices, golden syprup in a bowl and mix.
    3. Peel and grate the apple then add to the bowl. Add water. Mix well.
    4. Stir in the rice flour. As it gets drier, use your hands to make sure moisture is evenly distributed. If too dry, add a little more water. Mix should be moist but not sticky.
    5. Take about a tbs of the mix and roll it in your hand - it may initially feel too dry, but once rolled there should be a sheen of moisture on it. If not, add a little more water. You can keep adding water or rice in small amounts till you get the desired texture. Place on a greased tray. Should make about 16 little balls.
    6. Bake for 20 mins, turning half way. Biscuits should look ever so slightly golden when ready. Cool on the tray.

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    Turns out this is too high a salicylate loading for me, so I have now made it using pear. I will post the recipe for the pear ones. Just so you know, the texture of both recipes is like a cupcake. If you are able to use marge or butter instead of oil, I'm sure it'd be even nicer. You could also try milk instead of water if you are ok with milk.  -  18 Dec 2011