Rice Cream Biscuits


550g Flour
3 Yolks
200g OraSi Soy Vegan
200g Icing Sugar
20ml OraSi Rice Milk
1 Grated Orange Peel
Rice Cream:
450ml OraSi Rice Milk
120g Sugar
75g Corn Starch


  1. Short pastry: collect the flour, sugar and grated orange peel in a bowl. Mix the powders, then add the Soy Margarine. Start kneading by adding the egg yolks and 20 ml of Rice Drink. Form a loaf and, protected with plastic wrap, place it in the fridge for 60 minutes.
  2. After the rest in the fridge, roll out the pastry with a rolling pin and float with the 6.5 cm pastry cutter, even numbering the biscuits. Knead the scraps and repeat the operation. Cut the half of the biscuits into the center with the 2.5 cm pastry cutter. Bake the biscuits in the oven at 175 ° for 15 minutes. When they are cooked, take them out of the oven and let them cool on the grill.
  3. Cream: in a saucepan mix the starch with the Rice Drink, then add the sugar. Place the saucepan on the heat and bring to the boil for 3 minutes, stirring constantly. Cool the protected cream with a film.
  4. Pair the cookies with the rice cream and serve.