Cookies Hotel Villa Madonna
The ideal gluten-free cookies for breakfast or a snack...
A family treat
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
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.