Shortcrust Pastry with Rice Flour: A Crumbliness That Melts in Your Mouth!
This is not just a simple shortcrust pastry, it’s a real cloud of flavor!
Thanks to the use of rice flour, you will get a dough so crumbly that it will surprise you. One bite, and the tart or cookie will crumble gently on the palate.
A big advantage? It’s the dough ideal for those who are gluten intolerant or looking for a more delicate texture.
Perfect for creating delicious homemade cookies or light tart bases. Don’t miss out on trying it!
Ready to start? Let’s get baking.
Happy cooking, Giusi.
You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Shortcrust Pastry with Rice Flour
With these quantities, you can make a tart 8-9 inches in diameter or many cookies.
- 2 cups rice flour
- 2/3 cup powdered sugar
- 6 tbsps vegetable oil
- 1 egg
- 1 lemon (Grated zest)
Steps for the Shortcrust Pastry with Rice Flour
A little foreword, you need to be patient when working with shortcrust pastry made with rice flour: unlike other pastries that compact quickly, this version tends to crumble easily. But don’t worry, just compact it well with your hands and apply some essential tricks, like rolling out the dough directly on a sheet of parchment paper, compacting it with your hands and with the rolling pin, applying light pressure. By following these little tricks, you’ll get an impeccable shortcrust pastry!
In a bowl, work the sifted powdered sugar and the oil, poured slowly, until you obtain a creamy base.
Add the lemon zest, the egg, and finally the flour.
Mix the ingredients with your fingertips and knead very quickly, the minimum necessary, until you compact the dough into a homogeneous ball.
Wrap the ball in cling film and let it rest in the fridge for at least 30 minutes. (This is the “time” that must pass before rolling out the pastry.)
After the resting time, take the dough and roll it out on a sheet of parchment paper. If necessary, sprinkle a little flour on top to facilitate rolling, and compact with the rolling pin pressing carefully.
If you want to make a tart with this shortcrust pastry, here are the instructions.
Roll out the dough directly on parchment paper and place it in the mold (or directly on the baking tray, creating the base). Fill with blueberry jam, and decorate the surface with the leftover dough.
Bake at 356°F (180°C) in a preheated static oven for 25/30 minutes.
For cookies baking 356°F (180°C) static oven 8/10 minutes (depends on thickness).
Don’t miss my recipes on Instagram
