Crispy and buttery, these rice cookies are super fast to make and everyone will love them.
Rice flour is usually produced in the rice mills, where rice is dried, dehusked and transformed after the harvest. Here in Lomellina there are lots of rice farms: if you are interested in the rice cultivation, I offer guided tours in English in the ricefields and farms of the Lomellina.
Meanwhile, let’s put your apron on and heat your oven: here’s the recipe for my rice cookies.
Ingredients
- 200 g = 1 + 2/3 cups white rice flour
- 150 g = 1 + 1/4 wheat flour
- 200 g = 1 cup white sugar
- 150 g = 2/3 cups butter
- 1 egg
- 10 g = 2 tbsp backing powder
- a pinch of salt
Method
- Combine all the ingredients together, using a mixer or by hand. Try not to knead the dough too much.
- Form a cylinder. If it feels too soft, put it in the fridge for 1-2 hours or overnight.
- With a sharp knife, cut your dough into slices 1 cm thick and arrange them on two baking trays, as they will spread much in the oven.
- Bake for 15 minutes at 180°C = 356°F.
- Let them cool completely and store them in a glass jar for 1-2 weeks.