Chestnut flour gluten free cookies

Chestnut flour rustic cookies

These cookies have been in every Italian children breakfast, half awaken with a handful of them dipped in milk or tea every morning. They are called Campagnole.

In search of a Proustian rush I tried to make a gluten free version and let’s say it turned out pretty well! The original recipe is from Ilaria, owner of Non Solo Piccante blog and I made it gluten free.

Warning: The dough have to rest for two hours in the fridge, so keep this in mind.

Chestnut flour rustic cookies

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Course: BakeryCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

2

hours 

20

minutes
Cooking time

20

minutes
Total time

2

hours 

40

minutes

Ingredients

  • 6 oz / 170 gr rice flour

  • 2 oz / 50 gr potato starch or corn starch

  • 3 oz / 70 gr chestnut flour

  • 6 tbsp / 50 gr coconut milk

  • 3,5 oz / 90 gr soften butter

  • 3,5 oz brown sugar

  • 1 egg

  • 1,5 tsp baking powder

  • 1 vanilla bean

  • a pinch of salt

How to

  • Take two bowls: in one mix all the flours with the baking powder and a pinch of salt.
  • Then in a second bowl whip soften butter with sugar until you reach a soft texture.
  • Add the egg and keep whisking.Warm the coconut milk with the vanilla seeds.
  • Add to the butter bowl half of the flours and half of the milk. Mix it well and repeat.
  • When the dough is smooth, put it on a baking sheet in a rectangular plum cake mold (approx. 10 cm x 25 cm) and leave it in the fridge for at least 2 hours.
  • When the dough is well solid, place it on a cutting board and cut it into slices (5 mm) with a quite big knife and a firm movement. This will give an excellent texture to our biscuits.
  • Bake at 350Β°F ( 180Β°C ) for 18 minutes. They should have golden edges.
  • Stare at them until they’ve cool down to avoid cookies robberies.
Store your cookies in a tight jar up to 5 days

4 Comments

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  3. Hi Marta! Thank you for the recipe! I’m going to bake biscuit today. Can you asvice the vegan replacements for egg and butter. Can i use acquafaba and coconut milk?

    • I would use acquafaba or a little chickpea flour + a spoon of water to replace the egg. For the butter, better to use coconut oil so it will be more solid after staying in the fridge. Or also a nut butter, like almond butter or peanut butter! Let me know how it works. Happy baking πŸ™‚

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