How to make it

  • In a small pot, combine butter, sugar, milk and salt.
  • Bring to boil, stirring constantly.
  • Immediately pour into the sweet rice flour mixture and with a sturdy spatula or wooden spoon beat until a moist but workable dough forms.
  • Wrap in clingfilm and chill 1 hour.
  • Preheat the oven to 350F and line a baking sheet with parchment.
  • Roll out cookies to 1/8" thickness between sheets of wax paper and cut into desired shapes.
  • Bake for 10-12 minutes.
  • Cool completely on the sheets.

Reviews & Comments 4

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  • jo_jo_ba 5 years ago
    Sweet rice flour / glutinous rice flour / mochiko is a thickener and will make baked goods chewy, unlike regular rice flour which is will make baked goods dry and crumbly (think shortbreads). You can get it at Asian grocery stores or from Bob's Red Mill:
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  • DetroitTokyo 5 years ago
    I haven't seen sweet rice flour but I do have brown rice flour. What is the difference?
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  • chuckieb 5 years ago
    Those are beautiful. Like a little work of art. Lovely post!
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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 103.4
    Total Fat: 2.5 g
    Cholesterol: 6.1 mg
    Sodium: 16.9 mg
    Total Carbs: 18.9 g
    Dietary Fiber: 0.4 g
    Protein: 1.3 g
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