THE FESTIVAL CARNET
Vegan Gluten-Free Vanilla Rice Shortbread
Salted stars with rice flour, starch and vanilla, linked to the apple compote and coconut oil, cut and then gilded in the oven.
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Rice flour and starch replace wheat flour; compote gathers this egg-free dough, and coconut oil replaces butter. The result is a crumbly cookie, to be handled after cooling. No almond or hazelnut flour is added.
The photographed recipe is the compote plant base. For a FODMAP approach, consult the separate variant without apple in the markers: it uses butter and an egg, with 30 portions weighed. For the TM6, the links below give access to a real Cookidoo guided rice flour recipe.
This paste is simply cut and receives neither icing nor candy. The stages distinguish rest before cutting, cold before cooking and final cooling: all three contribute to a regular shape. Monitors the color and hold of the first plate.
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The preparation step by step
Prepare a clean plan
For the gluten-free version, check that the ingredients are labelled appropriately, especially the flour, raising agent, chocolate, spices and biscuits. Use a clean work surface and utensils, with no wheat flour nearby. The list of ingredients alone does not control cross-contamination. Clean the plan, the roll and the cookie cutters. Cover a baking sheet of paper. Prepare a second sheet of paper to lower the dough without adding flour.
Weighing dry ingredients
Weigh 160 g of gluten-free certified fine rice flour, 60 g of gluten-free certified cornstarch, 65 g of caster sugar. Pour these dry ingredients into a bowl and carefully mix with a fork to distribute the sugar and flours.
Prepare the wet part
Weigh 65 g deodorized coconut oil, soft, 70 g smooth apple compote without pieces. If the fat is solid, only let it become supple, not burning. Mix the wet ingredients in a small bowl until they are evenly distributed.
Gather the dough
Pour the wet mixture into the dry ingredients. Add 1 teaspoon of vanilla, 1 small pinch of salt. Mix with the spatula, then gather the crumbs with the hand. Stop as soon as a ball forms: a long kneading makes the biscuits harder.
Adjusted by rest, not by additions
Flatten the dough into a 2 cm disc. Place it between the two sheets of paper and let it sit for 20 minutes in the refrigerator. The flour gradually absorbs the liquid; do not add a handful of flour immediately.
Lower regularly
Spread the dough between the two sheets up to 5 mm thick. Check the edge with a rule. If it breaks, simply close the cracks by pressing with your fingers; the cold shortbread dough remains fragile before cooking.
Cut the biscuits
Remove the leaf from the top and cut out stars or discs 5 cm: has about 35 to 55 cookies depending on the shape, more with a narrow star. Transfer them on two or three baking tray covered with baking paper, spacing them 2 cm. Collects the offcuts only once and uses all the dough.
Cool before cooking
Cool the baking tray for 15 minutes and preheat the oven to 170 °C, conventional oven setting (no fan). Moving to the cold helps the shapes stay sharp. Do not place the cold plate on a hot surface.
Monitor the color
Bake one baking tray at a time in the middle of the oven for 12 to 15 minutes per batch, about 30 to 45 minutes for the whole batch. Keep the other plates in the refrigerator. Turn the plate if one side is coloring faster. The edges should be slightly golden, the center still a little soft; extends by 2 minutes only if the surface remains wet.
Let harden before moving
Take out the plate with the oven gloves. Wait 10 minutes without touching the cookies, then gently move them on a rack. Let them cool for another 30 minutes before storing or serving. No icing is provided in this formula.
Conservation. Once completely cold, store the cookies for 4 days in an airtight box at room temperature, in a dry place. Don't keep them warm yet.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Variant without apple: ingredients and portion for the FODMAP approach
To meet a research low in FODMAP, uses this distinct paste without apple: 160 g of fine white rice flour, 60 g of pure cornstarch, 60 g of caster sugar, 90 g of soft unsalted butter, 1 medium egg of 50 g without shell, 1 teaspoon of pure vanilla and 1 pinch of salt. This variant contains milk and egg: it is not vegetable. Do not add 70 g of compote or 65 g of coconut oil to the base. Butter and sugar mixture with spatula. Casse then beat the egg in a bowl; incorporate it with vanilla. Mix rice, starch and salt separately, then put all together without kneading for a long time. Leave for 20 minutes in the refrigerator. Weigh all the dough and divide it into exactly 30 equal portions, close to 14 g. Flatten each portion in a 5 mm disc between two sheets of baking paper. Arrange on two plates leaving 2 cm; refrigerator 15 minutes. Cook one plate at a time at 170 °C for 12 to 15 minutes, until the edges are slightly golden. Wait 10 minutes on the plate and then 30 minutes on a wire rack. The proposed starting portion is only one cookie out of thirty, to be adapted with the professional who follows your diet; it is not a FODMAP threshold analyzed. The choice of rice, corn, sugar, butter and egg is based on Monash resources linked below. The format of one cookie per serving is also that of their recipe of 30 spicy cookies, the proportions of which are different. Our variant is neither tested nor certified Monash. Do not add honey, apple, pear, inulin or polyol sweeteners; check the composition of the products and the portion in the Monash application.
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Which version to choose for FODMAP poor search?
The vegetable base with apple compote is not the version proposed for this research. Prepare the variant without apple detailed in the guides, in thirty equal cookies and with a starting portion of a cookie. Monash classifies rice and corn flours among the usual alternatives, and cites butter, eggs and table sugar in its resources. This supports the choice of ingredients, without analyzing our mixture or guaranteeing its tolerance. To directly follow a recipe published by Monash, use the link "Spicy Cookies Monash" below and keep its ingredients and portions; this is not our formula. The diet and portions must be personalized.
Are they without all the major allergens?
Read each label, including possible traces, and the constraints of the person concerned. A plant-based, milk-free or gluten-free recipe is not automatically suitable for all allergies. None of the 14 notifiable allergens are voluntarily added to this basic formula, but we do not guarantee the absence of traces or adaptation to any allergy.
What real recipe to use in Thermomix TM6 with rice flour?
Opens the official Cookidoo recipe "Gluten-free cookies", ID r912275, linked below. The page indicates TM6, TM5 and TM7 compatibility and uses white rice flour. It also contains butter, egg and chocolate chips: it is therefore not the plant version illustrated here. To cook with a robot, follow its quantities and guided method in Cookidoo, whose full access can require a connection or a subscription. Don’t transpose its programs to our compote paste: we haven’t checked this adaptation.
Can rice flour be replaced by wheat?
This changes the recipe and removes its gluten-free character. Keep the proportions of rice and starch to get the texture described.
Useful references
The recipes and creations cited
Find the guided recipes or creations of their author on the sites below. The sheet of this book remains an independent house proposal.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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