Rice Syrup Cookies recipe - ingredients, nutrition and when to eat it
These cookies are made with rice flour and rice syrup. They’re lighter than wheat flour cookies, and the syrup’s gentle sweetness pairs well with their crisp…
These cookies are made with rice flour and rice syrup. They’re lighter than wheat flour cookies, and the syrup’s gentle sweetness pairs well with their crisp edges. Enjoy them as an afternoon snack with coffee or tea.
Snacks & desserts · 35 minutes to cook
Nutrition (per 103.5g serving): 415.5 kcal · protein 5.6g · carbohydrate 66.2g · fat 14.6g · sodium 178.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rice flour varies in moisture depending on how finely it’s ground. If the dough is crumbly, add a little more rice syrup; if it’s too wet, add a little rice flour.
Tips: Freshly baked cookies may still be soft, so let them cool on the baking sheet before moving them to keep them from breaking.
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Ingredients (1 serving)
- Rice flour — 60 g
- Rice syrup — 1 Tbsp
- Unsalted butter — 1 Tbsp
- Egg yolk — 0.5 pc
- Salt — 0.1 tsp