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Crispy rice cookies

Italian cuisine
Description Products Steps
Crispy rice cookies

According to this recipe, the cookies will be very crumbly, melt in your mouth and no less tasty than those made from regular shortbread dough. All this thanks to the light and airy structure. The ingredients for this recipe are very simple and can be found in any store.

  1. Calories
    415,29 kcal
  2. Protein
    5,66 gram
  3. Fat
    18,96 gram
  4. Carbohydrates
    54,38 gram
  5. ~ Time
    2 H 30 Min
  6. Pepper
  7. Complexity

Products per 1 serving:

  1. Rice
    Rice
    125 g
  2. Butter
    Butter
    80 g
  3. Powdered sugar
    Powdered sugar
    90 g
  4. Chicken yolk
    Chicken yolk
    3 pcs. = 51 g
  5. Milk
    Milk
    1.5 tsp. = 7.5 g
  6. The baking powder of the dough
    The baking powder of the dough
    0.25 tsp = 1.25 g
  7. Corn flour
    Corn flour
    80 g

Steps:


  1. Heat the rice in a frying pan until the rice smells. Using a blender, beat the rice into the flour and sift through a fine sieve. Preheat the oven to 150°C.

  2. Beat room temperature butter with powdered sugar until smooth. Add the yolks one at a time, beating thoroughly each time. Add milk and baking powder, beat again. Add rice and corn flour to the dough and knead quickly.

  3. Gather the dough into a ball and refrigerate for about 2 hours. Before you roll it out, you need to let it sit at room temperature for 10 minutes.

  4. Take some pastry cutters and cut out shapes. Place the cut out pieces on a greased baking sheet and bake for 15 minutes at 180°C.

  5. Sprinkle the top of the rice cookies with powdered sugar or cinnamon. You can also pour melted chocolate over it.
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