Of this amount, the test got about 50 cookies. The preparation time excluding the time for cooling dough. The original recipe is taken rice flour, I made it out of dry rice. Rice took a little more than necessary, as in the process of screening the large particles remain in the sieve and, accordingly, the weight of the flour decreases. Coffee grinder in my house is missing as unnecessary, and blender is not very well withstand such loads, so, using the experience of Tania chudo, I pre-warmed the rice in a dry pan. Structure of the broken rice and milled it much easier. Warmed up the rice before the advent of the rice flavorless, but the rice should not change color, otherwise it will affect the taste. Then ground the rice with a blender into flour and sifted through a fine sieve. Just specify the grind you need to very carefully, to get a very fine grind. My blender is not very well coped with the task and small patches of rice were sometimes caught. In the end you should get 100 grams of rice flour.

2. The dough can be made in advance, it is stored for several days in the refrigerator or a month in the freezer. The peculiarity of this test is that it is done in soft butter. Ie, the oil should be at room temperature, but not liquid. Beat butter with sugar into a homogeneous mass. One by one add yolks, beating well each time.

3. Add milk and baking powder and whisk. Pour rice and corn flour, quickly knead the dough. Due to the fact that my flour turned out, apparently, not enough small and the absorptive capacity of it was lower than that of industrial rice flour, my dough at this stage was even dense enough and the ball was going. Had to add another 20 g. of corn flour.

4. The dough to gather into a ball, flatten to a thick layer and put into the fridge for 2 hours.

5. The dough will be quite crumbly, so before you roll out, you need to hold it for 10 minutes at room temperature. Gently roll out the dough to a thickness of about 5 mm on a silicone Mat or baking paper (I rolled on the Mat, on paper, have not tried), a little pribylev the surface of the cornmeal. Cut with biscuit and pastry molds. From experience, it is better to take major cutting, it's easier to work because the dough is very delicate. But we managed to make enough small cookies. Arrange the cookies on a buttered baking sheet and bake in a preheated 150 degree oven for 12-15 minutes. Lena stated before baking put the biscuits for 30 minutes in the fridge, I did not put.