Rice Pumpkin Sablé Cookies (Gluten-Free)
Making Delicious Gluten-Free Rice Pumpkin Sablé Cookies
Introducing a gluten-free sablé cookie recipe made with rice flour instead of wheat flour, and sweet pumpkin powder. These cookies are charming with their subtle pumpkin aroma and beautiful yellow hue, making them a popular choice for gifts. By preparing the dough in advance and freezing it, you can save time by simply slicing and baking whenever needed. Since they don’t contain wheat flour, they are a safe and healthy snack option for children.
Ingredients (Yields approx. 40 cookies)- 100g unsalted butter, softened
- 110g rice flour
- 20g pumpkin powder
- 50g almond flour
- 1 egg yolk
- A little vanilla extract
- Granulated sugar for topping, as needed
Cooking Instructions
Step 1
In a bowl, cream the softened butter using a spatula or whisk until smooth. Ensure the butter is not too cold for better creaming.
Step 2
Add the sugar (or powdered sugar) and mix evenly with the butter. It’s important to mix gently so the sugar dissolves well into the butter.
Step 3
Add the egg yolk and vanilla extract, and mix thoroughly, ensuring it doesn’t separate. The dough will become slightly thicker after adding the yolk.
Step 4
Add all the sifted dry ingredients (rice flour, pumpkin powder, almond flour) into the bowl. Using a spatula, gently cut and fold the mixture until no dry flour is visible. Be careful not to overmix, as this can make the cookies tough.
Step 5
Once the dough starts to come together into a cohesive mass, transfer it between two sheets of plastic wrap. This makes handling the dough much easier.
Step 6
Using the plastic wrap, press down firmly on the dough to form a single log. Sablé dough tends to be crumbly, so using plastic wrap is very helpful.
Step 7
Place the dough onto a sheet of parchment paper or baking paper, and roughly shape it into a long, cylindrical log. This is the process of forming the shape you’ll slice later.
Step 8
Wrap the dough tightly in the parchment paper, then use a bench scraper or rolling pin to smooth and even out the cylindrical shape. The final shape of your cookies is determined at this stage.
Step 9
Once shaped, wrap the dough log securely in parchment paper and refrigerate for at least 1 hour to chill. Chilling the dough makes it firm enough to slice cleanly without crumbling.
Step 10
When the dough is firm enough to slice easily, remove it from the refrigerator. Roll the exterior of the log evenly in granulated sugar. The sugar adds sweetness and a delightful crispness.
Step 11
Slice the dough log into uniform pieces, approximately 1cm thick. Ensuring consistent thickness will help the cookies bake evenly.
Step 12
Line a baking sheet with parchment paper and arrange the sliced cookies on the sheet, leaving some space between them so they don’t spread into each other. I used a perforated baking mat for extra crispness.
Step 13
Bake in a preheated oven at 170°C (340°F) for about 12 minutes. Baking time and temperature may vary depending on your oven and cookie size, so watch for a light golden brown color.
Step 14
Your delicious, sunny yellow pumpkin sablé cookies are ready! Let them cool slightly before enjoying.
