Puffed rice biscuits
Published on 11 March 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Quick, delicious biscuits from ‘zenzero e limone’.
INGREDIENTS for 16/17 biscuits
125 g room-temperature butter
100 g sugar
1 egg
125 g Italian '00' flour
2 tablespoons desiccated coconut
Puffed rice, as needed
Icing sugar, as needed
I put softened room-temperature butter and sugar in a bowl.
I whisk to a soft cream.
I add egg and work again.
Once combined,
I add Italian '00' flour.
And the two tablespoons coconut.
The mixture remains a little sticky.
I take a small spoonful and place in a bowl of puffed rice.
I coat the ball in rice, pressing lightly.
I arrange balls slightly apart on a parchment-lined tray.
I heat the oven to 180°C and bake for 15 minutes, cool on a rack and dust with icing sugar. Keep in a tin for a few days.
Delicious: crunchy outside, soft inside!
INGREDIENTS for 16/17 biscuits
125 g room-temperature butter
100 g sugar
1 egg
125 g Italian '00' flour
2 tablespoons desiccated coconut
Puffed rice, as needed
Icing sugar, as needed
I put softened room-temperature butter and sugar in a bowl.
I whisk to a soft cream.
I add egg and work again.
Once combined,
I add Italian '00' flour.
And the two tablespoons coconut.
The mixture remains a little sticky.
I take a small spoonful and place in a bowl of puffed rice.
I coat the ball in rice, pressing lightly.
I arrange balls slightly apart on a parchment-lined tray.
I heat the oven to 180°C and bake for 15 minutes, cool on a rack and dust with icing sugar. Keep in a tin for a few days.
Delicious: crunchy outside, soft inside!
Original source: https://incucinaconlilly.com/2014/03/11/biscotti-al-riso-soffiato/
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