Cookies Hotel Villa Madonna

A family treat
Ingredients

300 g rice flour* (half the contents of the kit) >> gluten-free
200 g corn flour* (half the contents of the kit) >> gluten-free
250 g butter
250 g powdered sugar
5 g baking powder
150 g egg yolk (6 medium eggs)



* Ingredients included in the “shortbreads and cookies” by Mulino Marello
Procedure

Mix the rice flour, corn flour, butter and baking powder and blend to obtain a crumbly mixture.
Add the yolks, sugar, and mix again to obtain a smooth dough.
Chill for about 4 hours in the refrigerator.
Place the dough on a floured cloth and knead gently to smooth and soften it.
Roll the dough out to a thickness of about 3 cm and use a cookie cutter to cut the cookies in the desired shapes.
Places the cookies on a greased baking sheet and bake for about 15 minutes in the oven preheated to 180°C.
Let the cookies cool, sprinkle with powdered sugar and serve.
These cookies can also be indented and filled with jam or chocolate.

The biscuits can also be shaped into little turnovers and filled with jam or chocolate: for more ideas on fillings and gluten-free baked goods, you can browse the recipes on the Villa Madonna blog. They keep well and are suitable for breakfast, including when away from home: those looking for a place that takes coeliac disease into account can read about the gluten-free hotel.