Salpores de Arroz Recipe
Discover how to make delicious Salpores de Arroz with our easy-to-follow recipe. Perfect treats for any occasion!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Oven (obviously!)
Ingredients
- 2 cups Rice flour
- 1 tsp Baking powder
- 1 cup Sugar
- 1/4 tsp Salt
- 1/2 tsp Cinnamon ground
- 1 tsp Anise seeds
- 2 large Eggs
- 1/2 cup Butter melted
- Sesame seeds for topping
Instructions
Step 1 – Prep Your Ingredients
- Preheat your oven to 375°F (190°C).
- Line your baking sheet with parchment paper.
- Ensure all ingredients are at room temperature for the best results.
Step 2 – Mix Dry Ingredients
- In a large bowl, sift together rice flour, baking powder, sugar, salt, cinnamon, and anise seeds.
- Mixing the dry ingredients separately helps to distribute flavors evenly.
Step 3 – Combine Wet Ingredients
- In another bowl, whisk the eggs and melted butter until well combined.
- Using melted butter instead of solid enhances the cookie’s texture.
Step 4 – Form the Dough
- Gradually add the wet ingredients to the dry, stirring until a dough forms.
- If the dough feels too sticky, add a bit more rice flour until it’s manageable.
Step 5 – Shape and Bake
- Roll the dough into small balls, about the size of a walnut, and place on the prepared baking sheet.
- Gently press each ball down and sprinkle with sesame seeds.
- Place in the oven and bake for 12 to 15 minutes, or until the edges start to turn golden.
Step 6 – Cooling Down
- Put the cookies back on the baking sheet after taking them out of the oven and let them cool for 5 minutes.
- Put on a wire rack to cool down completely.
- Letting cookies cool on a wire rack prevents them from becoming soggy.
Notes
- Storage: Keep these cookies at room temperature in a jar that won’t let air in. They’re good for up to a week.
- Texture: For a crisper cookie, extend the baking time by 2-3 minutes.