Ingredients
- For the cookies
- 180 g rice flourÂ
- 70 g almond mealÂ
- 1 tsp gluten-free baking powderÂ
- 1/4 tsp baking sodaÂ
- 1 tsp cinnamonÂ
- 1/2 tsp 4-spice blendÂ
- 60 g vegan butterÂ
- 1 eggÂ
- 20 g honeyÂ
- 50 g sugar
- For the glazeÂ
- 1 egg whiteÂ
- 2 tsp lemon juiceÂ
- 230 g powdered sugar
Instructions
- Preheat the oven to 180°C.Â
- In a bowl, combine the rice flour, almond meal, baking powder, baking soda, cinnamon and 4-spice.Â
- In a larger bowl, beat the butter with the sugar.Â
- Add in the egg and honey and continue beating.Â
- Fold in the dry ingredients with a spatula, then knead the dough with your hands.Â
- Line a baking sheet with parchment paper.Â
- Spread the dough on another sheet of parchment paper that you sprinkled with a little rice flour. Cut out the cookies with a cookie cutter. Place them on the baking sheet.Â
- Bake for 8 minutes until golden brown. Repeat with the remaining dough.Â
- Once the cookies are completely cooled, prepare the icing. Mix the egg white with the lemon juice. Gradually stir in the powdered sugar.Â
- Transfer the glaze to a piping bag and decorate the cookies as desired.Â
Recipe & picture: Eloïse Jennes
