Ingredients

220 gr. Of Fine white rice flour orMix of natural flours for tarts and biscuits Marello Marello
60 gr. seed oil
50 gr. sugar
1 egg
The grated peel of an untreated lemon
1 pinch of salt
gluten -free icing sugar

Method

For the shortcrust pastry in a bowl pour the egg and sugar and mix; Then add the seed oil, the grated lemon peel and a pinch of salt mix all the ingredients well and add, little by little, the flour, until a homogeneous mixture is obtained, form a smooth stick and let it rest in fridge for about 30 minutes, roll out the dough between two sheets of parchment paper, until a thickness of 5-6 mm is obtained.

With the help of the flower molds, create the biscuits and arrange them on a baking tray lined with parchment paper and cook them in a preheated static oven at 180 ° (for 15 minutes).
When cooked, let them cool and ready, let them cool and sprinkle them with gluten -free icing sugar.

Recipe in collaboration with Paola Fasano

Instagram: @la__Dei_desideri

  BUY NOW