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24 Serves
76 Mins
In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
15 mg / 4,700 mgSodium
4 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Beat in the egg yolk and rose water until well combined.
Gradually fold in the rice flour until a soft, pliable dough forms.
Shape the dough into small balls and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 165°C for 15 to 20 minutes until the edges are lightly set.
Allow the cookies to cool completely on a wire rack before serving.
9
g80
g11
g
