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.