I sometimes bake Cookies and Cakes for the staff members of a tool shop where my husband works. Some of the members are with gluten intolerance. I made these Cookies for them. I used finely ground Rice Flour, that is widely available from Asian grocery stores. It is much cheaper than Gluten-Free Flour, that is commonly a mix of Rice Flour and Corn Starch or Tapioca Starch.


24 Cookies


125g Butter *softened
1/4 cup Caster Sugar
1 pinch Salt
1 Egg Yolk
1 cup Almond Meal
1 cup Rice Flour

  1. Mix softened Butter and Sugar until smooth, add Egg Yolk and mix well. Add Rice Flour and Almond Meal, and mix to form a dough.
  2. Roll the dough into 24 balls, about 3cm size, and place on a tray lined with baking paper. Bake in the preheated oven at 180℃ for 15 to 20 minutes. *Note: These cookies won’t expand too much.
  3. Allow the cookies to cool on the tray for 5 minutes as these cookies are very soft, then transfer to a wire rack and cool completely.