Thai · Dessert
Thai Rice Flour Crisp Cookies
A Thai coconut-and-rice-flour cookie, pressed thin and baked until the edges crisp and caramelise while sesame seeds toast on top. Rooted in Thai home-baking traditions that lean on rice flour and coconut rather than wheat and butter, these are delicately sweet, nutty and snap cleanly when bitten.
$0
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
261Calories
3gProtein
17.3gFat
24.7gCarbs
10.9gSugar
2.3gFiber
201mgSodium
49mgChol
13gSat Fat
96mgPotassium
50mgCalcium
1.1mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Wheat Beer
local
Thai Iced Tea
international
vegetarian
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 160°C (325°F) and line a baking sheet with parchment.
2
In a bowl, whisk together the rice flour, desiccated coconut, sugar and salt until evenly combined.
3
Stir in the melted coconut oil, coconut milk and beaten egg yolk, mixing until a soft, slightly sticky dough forms.
4
Fold the toasted sesame seeds through the dough.
5
Divide the dough into 4 equal portions and press each into a thin, flat disc about 7cm across directly on the lined sheet.
6
Bake for 14-16 minutes, rotating the tray halfway, until the edges turn deep golden brown and the centres are set.
7
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to crisp fully as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Rice Flour, sifted, base,
- 18g18g Coconut Desiccated, finely shredded, flavour,
- 20g20g Sugar White, sweetener,
- 14g14g Coconut Oil, melted, fat,
- 10g10g Coconut Milk, binder,
- 9g9g Egg Yolk, lightly beaten, binder,
- 8g8g Sesame Seeds, toasted, garnish,
- 1g1g Salt, seasoning,
