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