I love shopping in US grocery stores – especially recently when I found a whole pile of items that have been on ‘close-out’. Meaning really, really cheap. And I couldn’t stop myself buying some of these items, even though I had no real idea of what I was going to do with them. And hence this recipe was created when I found a bag of brown rice farina on sale. I didn’t know what farina was/is – the recipes on the back showed it was usually used in a hot cereal, similar to oatmeal. So my brain started ticking over …. dangerous I know!
Farina is basically rice chopped up really fine. As mentioned above the typical use of it is with hot water in a breakfast cereal. But that was too simple for me, so I looked on the internet what I could do with it. And found a recipe for faina cookies, which I adapted – into this!
These cookies are more of a short-bread cookie. Great with hot drinks such as coffee or tea or hot chocolate. They are a little dry (hence the need for a drink) but full of flavor and (of course) chocolate chips!
Farina choc chip shortbread cookies
Ingredients
- 1/2 cup coconut oil
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 cup farina
- 1/2 cup chocolate chips
Instructions
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Preheat oven to 350F and prepare baking trays with parchment paper.
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Cream together coconut oil and sugar. Add egg and mix well.
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Add remaining ingredients except chocolate chips and stir.
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Fold in chocolate chips until well dispersed.
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Drop onto baking tray in 1 tbs lots and bake for 12-15 mins.
