GLUTEN-FREE WHIPPED SHORTBREAD FOR BISCUITS

Posted by Rosa Rizzo on

Ingredients
( Alternatively you can use whole grain white rice flour or natural flour mixture for cakes)
90 g butter temp. Environment
90 g caster or icing sugar
1 tbsp baking leaven
3 medium whole eggs
1 tablespoon olive oil
1 grated lemon zest
1 pinch of salt
1 sachet of vanillin
Procedure

Pour into the planetarium (or work with the whips) first the butter, sugar and lemon zest, then gradually pour the eggs, flour and other ingredients and work for a few minutes until the dough is homogeneous and soft. Let the dough rest for 15 minutes (even outside the fridge). Fill a sac with a few and make the cookies to your liking.


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