The rice shortcrust pastry with oil is made with rice flour and corn oil. Great for tarts, tartlets, biscuits that need to hold their shape, while if softer biscuits are preferred, just add a pinch of baking powder. For flavors, you can choose between lemon, vanilla, orange, and whatever you like.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 2 eggs
- 2/3 cup sugar
- 1/4 cup corn oil
- 2 cups rice flour
- to taste vanilla (as desired)
Tools
- 1 Bowl
- 1 Whisk
Steps
In a bowl, break the eggs, add the sugar and the seeds from the vanilla bean. Beat with a whisk to combine. Add the oil and mix well until a smooth cream is obtained.
Gradually add the flour and knead with your hands. If necessary, decrease or increase the flour, as it depends on absorption.
Form a dough and use it immediately for various preparations. Wrap in plastic wrap and store in the refrigerator for up to 3 days.
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WARNING: consult the Italian Celiac Association guidelines and read the ingredients carefully to ensure they do not contain gluten contamination.
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