Rice
Biscuits
This
recipe
came
from
a
packet
of
brown
rice
flour
-
brand
long
since
forgotten
:-(
(See
Cook's
Calculator
at
Epicurean.Com
to
convert
cooking
weights/temperature/volumes)
Ingredients
- ¼
cup
butter
(VARIATION
-
¼
cup
vegetable
seed
oil
spread
like
Nuttelex)
- ¼
cup
raw
sugar
- 1
cup
rice
flour
(VARIATION
-
½
cup
rice
flour,
½
cup
quinoa
flour)
- ½
tspn
baking
powder
- 1
egg
- 1
tspn
water
(if
needed)
- OPTIONAL:
¼
cup
sultanas
Method
- Cream
butter
and
sugar.
Add
egg
combining
well.
- Add
rice
flour
and
baking
powder
and
sufficient
moisture
to
make
a
rollable
dough.
- OPTIONAL:
add
sultanas.
- Shape
and
place
on
a
greased
tray
-
use
1-2
teaspoons
per
biscuit.
- Bake
in
a
preheated
oven
of
180C
(355F)
for
approx.
20
minutes.
The
mixture
works
better
(spreads
less
in
the
oven)
if
the
butter
isn't
too
soft.
Cooling
a
soft
mixture
in
a
refrigerator
helps
this.
I
haven't
found
this
to
be
an
issue
when
using
a
vegetable
seed
oil
spread
like
Nuttelex.
