Ingredients:
- 250 g of Ruggeri rice flour
- 125 g butter at room temperature
- 125 g sugar
- 1 egg
- 1 pinch of salt
- 1 sachet of vanilla
- home made cherry jam
Procedure:
In a bowl, beat the butter and sugar with an electric whisk until you obtain a soft cream.
Add the vanilla, a pinch of salt and the egg and work the dough until you get a smooth mixture. Incorporate the flour and form a ball. Cover with plastic wrap and let it rest in the fridge for 30 minutes. Roll out the dough into a sheet of 5 mm thick. Cut out 5 cm diameter discs with a cookie cutter. Make a hole in the middle of the discs with a small round cutter.
Bake at 180°C in a preheated oven for 5 minutes. Remove from the oven and let the biscuits cool. Spread a teaspoon of jam on the whole biscuit and overlap with a perforated one. Sprinkle with icing sugar and serve.
