INGREDIENTS:
50 g ecoBrown’s Wholegrain Rice Powder
50 g almond flour
25 g icing sugar
1 g baking powder
1 g baking soda
30 g butter
1 egg yolk
1 g salt
1 drop red colouring
METHOD:
1. Place butter and icing sugar in a mixer and mix until fluffy then add egg yolk.
2. Combine wholegrain rice powder, almond flour, baking powder, baking soda, salt then pour into the mixture; beat at medium speed until well combined.
3. Make two separate doughs, one with red colour. Roll dough to 1/2 cm thickness and cut with a heart-shaped cookie cutter. Place on the tray.
4. Preheat oven to 180ºC on prepared cookie sheet and bake for 15 – 17 minutes until done.