Name: Easter Cookies with Rice Shortcrust
Prep time: 30 min
Cuisine: Italian
Ingredients: 2 eggs; 1/4 cup corn oil; 1/3 cup sugar; 2 cups gluten-free rice flour; to taste vanilla; 1 cup soy milk (gluten-free); 5 egg yolks egg yolks (about 5); 1/4 cup sugar; 1/4 cup gluten-free cornstarch; to taste gluten-free powdered sugar

The Easter cookies with rice shortcrust are delightful Easter treats made with rice oil shortcrust pastry and many typical shapes from eggs, to carrots, to bunnies, which can also be decorated with sugar paste or icing. Great to prepare with children for their breakfast or snack, but also ours. These cookies keep well in a closed box for several days except for the cream ones which should be stored in the fridge.

Also discover the other gluten-free dessert recipes:

Difficulty: Very Easy
Cost: Affordable
Rest time: 2 Hours
Preparation time: 30 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: Easter

Ingredients

2 eggs
1/4 cup corn oil
1/3 cup sugar
2 cups gluten-free rice flour
to taste vanilla
1 cup soy milk (gluten-free)
5 egg yolks egg yolks (about 5)
1/4 cup sugar
1/4 cup gluten-free cornstarch
to taste gluten-free powdered sugar

Tools

2 Bowls
1 Pot
1 Baking Tray
1 Whisk
1 Sieve
Cookie Cutter

Procedure

In a bowl, beat the eggs with the sugar and flavors.
Add the oil and mix well until you get a smooth cream.
Gradually add the flour and knead.
If necessary, decrease or increase the flour, as it depends on the absorption.
Form a dough and wrap it in plastic wrap.
Let it rest in the fridge for a couple of hours. Dust a work surface with rice flour and roll out the shortcrust pastry to a thickness of 1/8 inch.
Cut the cookies with the appropriate shapes and gently arrange them on a baking sheet lined with parchment paper.
Bake at 340°F (170°C) for about 10 minutes, they are ready when the cookie edges start to turn slightly golden.
Remove from the oven, let cool.
Open the vanilla pod and extract the seeds.
Bring the soy beverage with the empty vanilla pod to a boil.
Beat the yolks with the sugar, the extracted seeds, and finally the cornstarch.
Once boiling, add the egg mixture to the soy beverage.
Cook for about 1 minute, stirring with a whisk.
Quickly cool the cream in a cold water bath, or in the freezer, after covering it with plastic wrap in contact.
Spread a teaspoon of custard on egg-shaped cookies.
Dust the other cookies with powdered sugar.
The remaining cream can also be used to fill other shapes.