

Meal
Desserts
Desserts

Difficulty
Easy
Easy

Type of diet
Vegetarian
Vegetarian

Type of diet
Lactose free
Lactose free


DIRECTIONS
1. Shortcrust pastry: place the flour, sugar and grated orange peel in a bowl. Mix, then add the Soy Spread. Begin to knead, adding the egg yolks and 20 ml of Rice Drink. Form a loaf, wrap it in plastic wrap and place it in the refrigerator for 60 minutes.2. After resting in the fridge, use a rolling pin to roll out the pastry and use a 6.5 cm floured cutter to cut the biscuits in even numbers. Knead the scraps together and repeat. Cut a circle in the middle of half the biscuits using a 2.5 cm cutter. Bake the biscuits in the oven at 175° C for 15 minutes. Once baked, remove from the oven and leave to cool on a wire rack.
3. Cream: dissolve the starch in the Rice Drink in a saucepan, then add the sugar. Place the pan on the stove and bring to a boil for three minutes, stirring constantly. Let the cream cool after covering it with plastic wrap.
4. Place the cream in the middle of the whole biscuits and cover with the biscuits with a hole in the middle, then serve.
INGREDIENTS
Shortcrust pastry:
550 gr
flour
3
egg yolks
200 gr
OraSì Soy Spread
200 gr
icing sugar
20 ml
OraSì Rice Drink
1
grated peel of 1 orange
Rice cream:
450 ml
OraSì Rice Drink
120 gr
sugar
75 gr
corn starch
RICE CREAM BULL'S EYE BUSCUITS

Meal

Desserts
Difficulty

Easy
Type of diet

Vegetarian

Lactose free
Made with
INGREDIENTS
Shortcrust pastry:550 g flour
3 egg yolks
200 g OraSì Soy Spread
200 g icing sugar
20 ml OraSì Rice Drink
1 g rated peel of 1 orange
Rice cream:
450 ml OraSì Rice Drink
120 g sugar
75 g corn starch
DIRECTIONS
1. Shortcrust pastry: place the flour, sugar and grated orange peel in a bowl. Mix, then add the Soy Spread. Begin to knead, adding the egg yolks and 20 ml of Rice Drink. Form a loaf, wrap it in plastic wrap and place it in the refrigerator for 60 minutes.2. After resting in the fridge, use a rolling pin to roll out the pastry and use a 6.5 cm floured cutter to cut the biscuits in even numbers. Knead the scraps together and repeat. Cut a circle in the middle of half the biscuits using a 2.5 cm cutter. Bake the biscuits in the oven at 175° C for 15 minutes. Once baked, remove from the oven and leave to cool on a wire rack.
3. Cream: dissolve the starch in the Rice Drink in a saucepan, then add the sugar. Place the pan on the stove and bring to a boil for three minutes, stirring constantly. Let the cream cool after covering it with plastic wrap.
4. Place the cream in the middle of the whole biscuits and cover with the biscuits with a hole in the middle, then serve.
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