• Rice flour 200 grams
  • Softened butter 75 grams
  • Sugar 60 grams • 470 kcal
  • Eggs 1 • 130 kcal
  • Lemon 1/2
Calories refers to 100 gr of product

Shortbread biscuits made with rice flour are delicious and light, perfect for breakfast: also ideal for those who are gluten intolerant. A recipe with a shortcrust pastry base that will result in two overlapping biscuits stuffed with a bit of jam. Let’s see how to make the best biscuits with rice flour.

How to prepare biscuits with rice flour

In a bowl whisk the egg with the sugar (1).

Add the soft butter (2) and the lemon zest.

Finally, add the flour (3).

Stir first with a fork, then turn over onto a pastry board and knead quickly (4), until you get a compact ball.

Wrap it in cling film (5) and put it in the refrigerator to rest for at least 1 hour.

Roll out the dough about 5mm high (6), helping yourself with a little additional rice flour, just sprinkle it on the work surface.

Cut the dough with the biscuit cutting mold (7), suitable for double biscuits. Alternatively, use a pastry cutter or an upside down glass. Divide the biscuits into two equal parts: create a smaller central hole in half the biscuits. These will be the top of your "double biscuit".

Put the biscuits in a baking tray lined with parchment paper (8). Bake at 180° C for about 10 minutes, until they are golden brown.

Spread a teaspoon of jam on the cookies without the central hole (9); sprinkle the other half of the biscuits with the icing sugar.

Couple the two parts to get the final result (10).

Your biscuits with rice flour are ready to be served (11).


To make this recipe you need a specific mold suitable for double biscuits. If you don't have it available, manually drill the central holes in the middle of the biscuits, for example with the help of a small glass. The result will be more rustic, but no less greedy.

If you do not find rice flour on the market, and you have a fairly powerful planetary mixer available, you can prepare it starting from rice grains, simply by grinding them patiently.

You can stuff your biscuits with the jam you prefer, or eat them naturally, individually, making them in different shapes.

The shortcrust pastry can be flavored as you prefer, for example with a bit of cinnamon or with vanilla essence.


Biscuits with rice flour can be preserved under a glass bell jar for cake, or in an airtight container, at room temperature.