Want to create a magical atmosphere for your guests? Try organic gluten-free shortbread, also perfect as gluten-free Christmas biscuits.
Follow these simple steps to prepare gluten- and lactose-free biscuits, a quick recipe that brings Veronese tradition to the table.
Are you ready to enjoy a gluten-free, organic, healthy and delicious product for everyone, thanks to SpigaBuona’s gluten-free Dolci Mix?
- Preparation: 30 minutes
- Difficulty: Medium
- Servings: 4-6 people
- Cooking time: 20 minutes
- without added sugar
- without dairy products
- without hydroxypropyl methylcellulose
- organic
- stone ground
Follow the recipe from Cuocadè:
Ingredients
- 125 g gluten-free Bio Spigabuona Mix Unico
- 50g of sugar
- 75 g of butter
- 3 egg yolk
- Icing sugar to taste for decoration
- A pinch of salt
- Grated peel of 1 untreated lemon
PROCEDURE
Pour the gluten-free flour into a bowl and add a pinch of salt.
Cut the cold butter into cubes and pour it into the bowl with the flour. Mix and start crumbling the butter with your fingers until it has a sandy consistency.
Add the icing sugar and grated lemon peel. Stir to evenly distribute the ingredients.
Add the egg yolk and mix to form a smooth dough.
Knead quickly with your hands to form a soft dough. Wrap it in cling film or baking paper and let it rest in the refrigerator for 10 minutes.
Lightly dust the work surface with Spigabuona gluten-free rice flour and roll out the dough with a rolling pin to a thickness of about 5 mm.
Use the star and heart shapes to cut out the biscuits.
Place the biscuits on a baking tray lined with baking paper and bake in a static oven preheated to 180°C for about 10 minutes, until lightly golden.
Let the biscuits cool completely and dust them with icing sugar before serving.
