• 80g Rice Flour

  • 40g Tapioca Starch

  • 80g Cornmeal Flour

  • 1 Egg

  • 1/2 Teaspoon baking powder (we used Edmonds which is gluten free)

  • 70g Icing sugar gluten free

  • 140g Butter room temperature

  • A pinch of salt

Dice the butter and place it in the mixer, add the icing sugar and start the whisk. When you have obtained a nice cream, add the egg and afterwards the flours.

Transfer the cream in a piping bag with a star tip, line a oven tray with baking paper and create a round shape with a hole in the middle. You can also use a cookie maker to create different shapes.

Preheat the oven at 180ºC then bake the biscuits for 20 min. They will look nice and golden.

Varians: you can add chocolate chips or a little jam in the middle.

We have enjoyed them with homemade custard (recipe to come soon) and fresh fruit. 

It is use in Piedmont to enjoy them with warm Zabaione and Moscato.