Korean · Dessert
Rice Flower Cookies
A keto reimagining of Korean rice flour flower cookies, where almond and coconut flour replace the traditional glutinous rice flour and allulose stands in for sugar syrup, keeping the delicate petal shape and toasted sesame-pine nut finish intact.
$1
15 minsPrep
14 minsCook
29 minsTotal
MediumLevel
Nutrition per serving
264Calories
7.1gProtein
23.6gFat
15.7gCarbs
1.4gSugar
4.5gFiber
263mgSodium
76mgChol
7.1gSat Fat
258mgPotassium
98mgCalcium
1.5mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Wheat Beer
local
Yuja Tea (Citron Tea)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 160°C (325°F) and line a baking sheet with parchment.
2
In a bowl, cream the softened butter with allulose until pale and slightly grainy, about 2 minutes by hand.
3
Beat in the egg yolk and vanilla extract until fully combined.
4
Sift the almond flour, coconut flour, cinnamon and salt over the butter mixture and fold until a soft, slightly sticky dough forms.
5
Divide the dough into 4 equal portions (about 22g each) and roll into balls, then flatten gently into flower-shaped discs about 4cm wide using your fingers, pinching 5 small petal indents around the edge.
6
Press a pine nut half into the centre of each cookie to mimic the traditional yakgwa-style flower stamp, and scatter the toasted sesame seeds over the tops, pressing lightly to adhere.
7
Arrange the cookies on the lined baking sheet with space between them and bake for 13-15 minutes until the edges are just golden.
8
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving; the cookies firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g blanched, fine ground almond flour
- 0.3 oz8g coconut flour
- 0.7 oz20g softened butter
- 0.5 oz14g allulose
- 5/85/8 egg yolks, lightly beaten (10g)
- 0.1 oz4g toasted sesame seeds
- 0.1 oz4g halved, for pressing into centers pine nut
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0.1 oz2g vanilla extract
