9

share on

Shortbread without eggs!

ingredients

servings

4

Rice flour

80 grams

White sugar

25 grams

Soy milk, vanilla flavor

60 grams

Cornflour

20 grams

Butter

50 grams

Baking powder for desserts

1 gram

Desserts from Italy

Shortbread without eggs!

Shortbread without eggs!

vegetarian with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Shortbread without eggs!

Ideal little tidbits to accompany tea!

Shortbread without eggs! step 1

step 1

The dough is special, do not add flour otherwise you will find yourself playing with the crumbs and above all pay attention to how you handle them, they are very delicate. If you used an unflavoured milk, add citrus fruit peel or vanilla to give a stronger taste!

Shortbread without eggs! step 2

step 2

Put everything in the chopper and operate until you get a brittle mixture. It can also be done by hand, in a bowl, working with a fork so as to crumble the butter without heating the dough.

Shortbread without eggs! step 3

step 3

On the work surface we knead quickly until we get the famous ball. Do not work the dough too much, it must only tie and compact, do not heat it too much. Do not add flour, not yet. Wrap in plastic wrap and leave to rest in the fridge for 30-40 minutes.

Shortbread without eggs! step 4

step 4

Flour the rice with flour and spread the dough to a thickness of 2-3 mm and cut out our biscuits, going to place them on the baking sheet lined with parchment paper.

Shortbread without eggs! step 5

step 5

Having my hands red hot, so as not to touch the biscuits I used the same molds, squeezing them so that they held the biscuit and loosening its grip on the pan! My parents rested in the fridge while the oven warmed up.

Shortbread without eggs! step 6

step 6

You can garnish them with dried fruit crumbs, brushing them with milk to make it stick. Bake in a static oven at 180 ° for 10 minutes.

Shortbread without eggs! step 7

step 7

Once out of the oven, let them cool in the pan before garnishing with melted chocolate, to entice them. They are kept for 3-4 days in an airtight container (I kept them in a tin can).

Loading pic