Ingredients

220 gr. of Fine white rice flour or Mix of Natural Flours for Tarts and Biscuits  Mulino 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 

Procedure

For the shortcrust pastry, pour the egg and sugar into a bowl 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 you obtain a homogeneous mixture, form a smooth loaf and leave to rest in the fridge for about 30 minutes, roll out the loaf between two sheets of baking paper, until you obtain a thickness of 5-6 mm.

Using the flower moulds, create the biscuits and place them on a baking tray lined with baking paper and cook them in a preheated static oven at 180° (for 15 minutes).
Once cooked, let them cool and once ready, let them cool and dust them with gluten-free icing sugar.

Recipe in collaboration with Paola Fasano

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