Ruggeri Rice Flour is ideal for baking
soft and delicate homemade desserts . Like these Rice Krumiri from "Cook di Gusto": in addition to being
delicious , they are also perfect as a gift to a friend, a mother-in-law, a colleague, in a nice transparent and tasty bag.
Ingredients for 50 biscuits
- 300 g of Ruggeri Rice Flour
- 100 g of cow butter
- 80 g of icing sugar
- 13 g of egg (shell an egg, beat the yolk and egg white with a fork and take the weight you need)
- 7 g of egg yolk (as above only with the yolk)
- 60 g of rice milk
- the tip of a teaspoon of baking powder
- a teaspoon of acacia honey
- a pinch of salt
Procedure
In a stand mixer with a paddle attachment, work the butter until it softens, together with the sugar and honey.
Beat the eggs together with the milk and pour them slowly onto the butter mixture. When the butter has incorporated the liquids, start adding the sifted rice flour with the yeast a little at a time. Lastly, just before turning off the mixer, add the salt. You should obtain a soft mixture.
Transfer it to a piping bag with a 10 mm ridged tip. To do this more easily, place the piping bag inside a jug – or in a tall glass of an immersion blender – and fold the excess over the edges. This way it will stay firm and open and you will be able to insert the mixture more easily.
Preheat the oven to 180 degrees. Line the baking tray with paper and create the krumiri.
Bake for 12-15 minutes. As soon as they start to brown, take them out of the oven, let them cool on a rack and then store them in a tin box.
