Description
Shortbread from a mixture of rice and whole wheat flour drizzled with chocolate. Very fragile and delicate cookies.
Ingredients
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Flour
100 g
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Figure
100 g
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Sugar
100 g
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Butter
100 g
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Chicken egg
1 piece
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Dark chocolate
100 g
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White chocolate
100 g
Cooking
Make the rice flour. Grind rice in a blender.
Put all products, except chocolate, in a bowl.
Kneading dough very quickly. It is very soft and does not stick to hands.
Wrap in clingfilm and put into the refrigerator for 30-40 minutes.
On floured table to roll out the dough to a thickness of five mm and cut figurines.
On the laid baking paper baking tray put the prepared dough. Bake in a preheated 200° oven 10 to 15 minutes.
Cool on a wire rack.
To melt the chocolate.
The figures spread with chocolate and let the chocolate harden.
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