Sweet Potato Rice Shortbread: A Healthy, Flourless Treat
Sweet Potato Rice Shortbread: NO Flour, Rice Baking
Discover the delightful world of rice baking with these moist and tender Sweet Potato Rice Shortbread cookies! Made without traditional flour, using glutinous rice flour, mashed sweet potatoes, potato starch, and cornstarch, these cookies are a healthy and delicious alternative everyone can enjoy. Shortbread, with its subtly sweet and comforting flavor, isn’t about a bold, in-your-face taste but rather a gentle charm that makes you reach for more without realizing it. The natural sweetness of sweet potato blends beautifully with the wholesome grains, creating a delightful texture that’s both crumbly and melt-in-your-mouth. Perfect for afternoon tea or as a wholesome snack for kids, these cookies are sure to become a favorite. Enjoy the simple yet irresistible appeal of homemade Sweet Potato Rice Shortbread!
Ingredients for Sweet Potato Shortbread
- 180g Mashed Sweet Potato (mash while warm with sugar)
- 100g Rice Flour (non-glutinous)
- 60g Potato Starch
- 40g Cornstarch
- 20g Misugaru (roasted grain powder, for nutty flavor)
- 90g Cold Butter, cubed
- 90g Powdered Sugar (Icing Sugar)
- 3 Tbsp Milk (for dough consistency)
Cooking Instructions
Step 1
First, while the steamed sweet potato is still warm, mash it thoroughly with sugar using a fork or potato masher. It’s important to mash it while warm to prevent moisture from escaping, which can make the mixture too stiff as it cools.
Step 2
In a large bowl, combine the rice flour, potato starch, cornstarch, and misugaru. Sift these dry ingredients through a fine-mesh sieve 2-3 times. Sifting thoroughly helps create a smooth dough without lumps and incorporates air for a crispier texture.
Step 3
Add the cold, cubed butter to the sifted dry ingredients. Using your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles coarse crumbs or small peas. This technique, known as ‘cutting in’ the butter, ensures the butter remains cold, contributing to the shortbread’s signature crispiness.
Step 4
Add the mashed sweet potato and powdered sugar to the bowl. Gently mix with a spatula, cutting through the mixture, until just combined and a dough begins to form. Be careful not to overmix, as this can make the shortbread tough like mochi. If the dough seems too dry and crumbly, add the milk one tablespoon at a time until it comes together. You should need about 3 tablespoons in total.
Step 5
Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the butter to firm up again, which is crucial for achieving a flaky and crisp shortbread when baked.
Step 6
Once chilled, unwrap the dough and place it on a lightly floured surface (using rice flour or starch). Roll out the dough evenly with a rolling pin to about 0.5 cm (approximately 1/4 inch) thickness. If you have scraps, gently gather them together, re-roll without overworking, and cut. Cut the dough into your desired shapes and sizes.
Step 7
For added texture and visual appeal, use the side of a fork to create a crosshatch pattern on the surface of the cut shortbread, or lightly score it with the back of a knife. Then, gently prick the surface with a fork multiple times. These decorative elements are characteristic of shortbread.
Step 8
Preheat your oven to 160°C (320°F) and bake using the convection setting for approximately 25 minutes, or until the shortbread is lightly golden brown. It’s important to bake them thoroughly for the best texture. Keep an eye on them during baking to prevent burning.
Step 9
Please note that baking times and temperatures can vary depending on your oven’s specifications. Use the given time as a guideline and adjust as needed to achieve perfectly baked, golden-brown shortbread. Enjoy your delicious homemade Sweet Potato Rice Shortbread!
