Cospargete con un velo di farina il piano di lavoro e procedete con un mattarello a stendere l’impasto facendo attenzione che non si attacchi. Ruotalo e capovolgilo sovente così da garantire uno spessore omogeneo (circa 2 cm, non vogliamo che questi biscotti risultino troppo sottili, ma vogliamo mantenere della consistenza friabile e buona da mordere).

Date forma ai biscotti con le varie formine e infornateli per 7-8 minuti a 180°C, controllando sempre la potenza del vostro forno e la doratura della superficie e degli angoli (in caso facciate delle stelline, come le mie).

Sfornate e lasciateli raffreddare (non cercate di prenderli in mano subito altrimenti la consistenza friabile della farina di riso potrebbe farli rompere facilmente).

Ottimi per una prima colazione energetica accompagnati con una spremuta d’arance rosse oppure per un thé pomeridiano con le amiche.

Enjoy!

The ingredients:
100g flour 00
50g rice flour
50g icing sugar
1 egg yolk
1 teaspoon of barley coffee soluble

 

Procedure:

Making these crumbly biscuits with a coffee flavour is easy and an excellent opportunity to engage even your little ones with you in the kitchen.

In a bowl add the sifted flours, barley coffee (but if you like you can also use the normal coffee) and a pinch of salt.
In a bowl, mix the butter cold from the fridge divided into small pieces and icing sugar until the mixture is smooth and white, then built the yolk and flour after mixing everything without working too much with your hands so that it does not dissolve further butter.

As soon as the ingredients are blended, make a ball, wrap in plastic wrap and let rest in refrigerator for 1 hour before using.

Sprinkle with a little flour on the work surface and proceed with a rolling pin to roll out the dough, making sure it does not stick. Capovolgilo and turn it often so as to ensure an even thickness (about 2 cm, we do not want these cookies are too thin, but we want to keep the crumbly texture and good to bite).

Date shaped biscuits with various molds and bake for 7-8 minutes at 180 ° C, always checking the power of your oven and the browning of the surface and the corners (in case you make of stars, like mine).

Remove from the oven and let cool (do not try to pick them up immediately otherwise the crumbly texture of the rice flour could make them break easily).

Great for a breakfast energy accompanied with a red or orange juice for a afternoon tea with friends.

Enjoy!