|Ingredients||Quantity of Ingredients in Kg|
|Liquid Madagascar Vanilla Extract||5|
|Brown Flour Rice||132|
|Brown Sugar (fine)||94|
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