Light and delicate, they melt in your mouth thanks to the rice shortcrust pastry . These rice biscuits with hazelnut spread by "KettyCucinoOggi?" are delicious pastries perfect for breakfast or a snack. Prepared with Ruggeri Rice Flour , an ideal flour for delicate desserts or breading.
Ingredients
- 300 g Ruggeri Rice Flour
- 110 g cold butter
- 100 g granulated sugar
- 1 organic lemon
- to taste hazelnut spread
Rice biscuits procedure
- Put the flour, butter cut into pieces, sugar and grated lemon zest in the mixer with the blades. Start the machine until everything becomes sandy, then add the egg to obtain a compact mass.
- Place on a work surface and continue to work the dough until it forms a ball. The dough will seem very sandy, but the heat of your hands will help form the pastry well.
- Lightly press the dough, cover with cling film and place in the refrigerator for 30 minutes.
- Once you have taken the pastry out, leave it to acclimatise for 10 minutes, in the meantime turn the oven on to 180°.
- Roll out with a rolling pin on a floured surface (if it still seems firm, work it for a few minutes). It should be about 2 cm thick.
- Cut out the biscuits and lay them out on a baking tray covered with baking paper. Make a hole in the centre of half of the biscuits obtained (for example using a 2 cm piping bag nozzle).
- Bake at 180° for 15 minutes (the edges should be golden brown). Remove from the oven and let cool completely before filling.
Recipe by KettyCucinoOggi?
