Cookies with venus rice flour and orange cream

Proceedings

TO PREPARE THE SHORTBREAD

1. Place the flour and butter in the mixer and process until a crumb mixture is obtained.
2. Add the egg yolks, powdered sugar and pinch of salt and mix until smooth.
3. If you do not have a mixer, work it by hand starting by mixing the rice flour with the eggs and powdered sugar and later add in the cold butter.
4. Knead the dough until smooth and homogeneous. Place the pastry in the refrigerator for about an hour.

TO PREPARE THE ORANGE CREAM

1. In a small saucepan, bring the milk to a boil along with the grated peel of one orange.
2. When it has almost reached a boil, turn it off and let it rest. In another saucepan, process the egg yolks with the sugar using a hand whisk.
3. Add the starch and a pinch of cinnamon, continuing to stir. Pour in the milk and cook, on low heat, for a few minutes.
4. Continue to stir with the whisk until smooth and thick. Turn off the heat and allow to cool.
5. Remove the shortbread from the refrigerator and roll it out on a floured pastry board.
6. Cut the cookies with the molds provided and place them on a baking sheet lined with parchment paper.
7. Bake in preheated oven at 180° for 10 to 12 minutes. Remove from oven and allow to cool.
8. Stuff the now cooled rice flour cookies with the orange cream. Dust with powdered sugar and serve.

Thanks to Anna Rita of Anna On The Clouds for the recipe.