Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup cornstarch
- sugar
- 175 grams butter
- 1/2 cup icing [confectioner's]
- 1 cup rice flour
- =
Directions
Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 2 ½ cm balls. Place about 3 cm apart on greased cookie sheet; flatten with lightly floured fork. Bake at 150 xc for 20-25 minutes or until edges are lightly browned. .sh "variations" Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly. Mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork. Difficulty : easy. Precision measure ingredients