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| Ingredients | Quantity of Ingredients in Kg |
| Butter | 72 |
| Whole Eggs | 16 |
| Whole Milk | 14 |
| Glycerin | 10 |
| Clover Honey | 16 |
| Liquid Madagascar Vanilla Extract | 5 |
| Brown Flour Rice | 132 |
| Brown Sugar (fine) | 94 |
| Sorghum Flour | 55 |
| Corn Starch | 12 |
| Tapioca Flour | 6 |
| Baking Soda | 3 |
| Sea Salt | 2 |
| Xantham Gum | 2 |
| Guar Gum | 2 |
Method
Preheat oven to 375°F. Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, sorghum flour, xantham gum, salt and baking soda. Set aside.
Chill the dough in the refrigerator until firm, approximately 1 hour.
Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet.
Preheat the oven to 350°F
Bake for 14 minutes, rotating the pans after 7 minutes for even baking.
Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container
Formulation courtesy of the National Honey Board
