Rice biscuits with Tonka bean
Rice flour is very cool nowadays thanks to its digestibility and lightness. Its well known all over the world for its nutritional capacities and cheap price. It is obtained from the grinding of the broken Rice. A waste that becomes useful for multiple recipes and sustainable for the production. Its taste is soft, it is rich in starch and useful for gluten free diets. You can use it not only for cakes, but also for bread, pizza and frying.
- TIME: 30'
- PRODUCT: Rice Flour
Ingredients for 30 biscuits:
- 300 g of Rice Flour Riseria Cremonesi 1951
- 100 g of butter
- 120 g of sugar
- 2 eggs
- 1 pinch of salt
- Lemon peel to taste
- Powdered sugar to taste
- Tonka bean to taste
- Biscuits cutter
Procedure:
This recipe is very easy and you can customize it to your taste.
Instead of lemon, use oranges or mandarins. Change the tonka bean with cinnamon, vanilla, chocolate chips or coconut flour.
The tonka bean is a special addition which adds a sweet, spicy and almond flavour to your biscuits.
First we cut the butter into cubes and leave it outside the fridge to keep it at an ambient temperature.
In a bowl, we add all the ingredients to create the dough: flour, sugar, butter, eggs, lemon peels, tonka bean and salt.
Then we knead together by hand or with the help of a kitchen robot and put it in the fridge for about an hour (we form a ball and cover it with a wrap).
The result obtained can be used also as a pastry for a cake.
Then we roll out the dough with a rolling pin dusted with flour on a baking paper, and we cut the biscuits.
We cook them in a precooked oven for about 15-20 minutes at a temperature of 180 °C.
Final step:
We dust the biscuits with the powdered sugar and serve for breakfast or for a tea break.
