Ingredients
Equipment
Method
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, combine the white rice flour, buckwheat flour, cornstarch, cane sugar, and salt. Whisk until well blended.
- Step 3: In a separate bowl, beat the dairy-free butter until creamy. Add the vanilla extract and mix until combined.
- Step 4: Gradually add the dry mixture to the creamed butter, mixing until a dough forms. Add water if the dough is too crumbly.
- Step 5: Portion the dough into balls, about 1 inch in diameter, and place them on the baking sheet.
- Step 6: Press down in the center of each ball to create a well for the filling.
- Step 7: Fill each well with a small amount of jam.
- Step 8: Bake for 12-15 minutes, or until the edges are golden.
- Step 9: Cool on the baking sheet before transferring to a wire rack. Drizzle with chocolate or lemon curd if desired.
Notes
- Store in an airtight container at room temperature for up to a week.
- Freeze for up to three months, separating layers with parchment paper.
- Experiment with different fillings like nut butters or fruit preserves.