Ingredient for 4 people:

- 400 gr. of Nero Beppino Rice Flour

- 150 gr. of butter

- 2 eggs

- ½ spoon of yeast

- 120 gr. of sugar

- 1 lemon

- Powdered sugar


Soften butter with sugar, add eggs and mix until it becomes a cream. Add grated lemon to finish the preparation of the dough. Put the dough in the fridge for 20 minutes before starting with the layer. Cut out the dough using different shapes. Bake in the oven, previously warm up, for 15 minutes at 180°C. When shorbreads are ready sprinkle them with powdered sugar.


Mamma Rosetta