Biskut makmur or snowball cookies, is a common cookies among Malaysian, but not many knows how to make it gluten free.
Best thing is, i already created best ratio for you to try.
Simple ingredients, melt in mouth and creamy taste.
Worth to try and taste!
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| Melted in mouth! |
Ingredients Snowball Cookies:
Main Ingredients:
- 2 cups of white rice flour | roasted on pan
- 2 cups of cornstarch | roasted on pan
- 1/2 cups of coconut sugar | finely ground
- 1/4 cups of milk powder
- 125g unsalted pure butter | melted
- Enough Vegetable oil | palm oil
Cookies Fillings:
- 250g groundnuts | roasted on pan
- Little bit of unsalted butter | melted
Additional ingredients:
- Coconut sugar | super finely ground
How To Make it?
1. Mix all ingredients except palm oil. Mix it well.
2. Next, gradually add vegetable oil until u get a non sticky or non crumbly dough texture. Make sure u can roll the dough into a small nice round shape. Then u can stop adding vege oil
3. For the fillings, after you roasted the nuts, let it cool then remove the skins. Then, grind the nuts (medium coarse)
4. Mix it with a little bit of melted butter (maybe about 2-3 tbsp) just to make sure the fillings easy to handle when you want to put inside the main dough later
Prepare The Dough
- So, now it's time to take just enough dough, so that u can make a small snowball shape.
- Round it and then press it at centre and put inside the nuts fillings. Close back the dough and round back the dough perfectly
- Bake in the oven 150°c for about 20 minutes or until bottom of the cookies cooked well. U will see bottom of biscuit turn brown.
- Take it out from the oven and let it cool warm. Then u can coat your cookies with superfine ground coconut sugar.
- This recipe makes 50+ snowball cookies. Enjoy!