LAVENDER BISCUITS (gluten and lactose free)
Lavender biscuits (gluten and lactose free)
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Lavender biscuits (Gluten and lactose free)
When I go out into the garden and smell the lavender, my memory receptors are activated; today I wanted throw in also a food memory, so I thought to try to prepare biscuits with whipped gluten and lactose free shortcrust pastry.
The smell of these biscuits is unmistakable and persistent, but the taste is very delicate and it’s perfect with coffee at the end of the dinner, or for a tea with friends.
These biscuits are without gluten and lactose, and so they are suitable for almost everyone, but in addition to this, it’s important to remember that lavender has anti-inflammatory, relaxing and digestive properties, so it’s a cure-all for the body.
Preparation time:
15 Minutes
Rest time:
–
Cooking time:
15 Minuti
Portions:
25 biscuits
Cooking Method:
Oven
Difficulty:
Low
Ingredients for lavender biscuits
- 100 g rice flour;
- a pinch of salt.
- 0.3 g fresh lavender;
- 1 medium sized egg
- 40 g icing sugar;
- 69 g lactose-free butter;
Tools needed
- Pastry bag;
- Kitchen planetary mixer.
Preparation and cooking of lavender biscuits
Preheat the convection oven to 180 ° C or the static oven at 200 ° C.
Beat the lactose-free butter with icing sugar and lavender using a wire whisk, start to beat on low speed and then increase.
When you have finished whisking the butter and sugar, add half of the egg followed by half of the rice
flour and repeat with the remaining half of the egg and rice flour.
Stuff the pastry bag immediately with the mixture and pipe the biscuits onto the non-stick micro-perforated mat or the baking paper.
Put in the oven, lower the temperature to 160 ° C convection oven and 180 ° static oven, cook for 15 minutes.
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