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



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