Baking rice biscuits with quinces puree

In the season I always make puree from quinces. It is used not only as a nice spread or topping for desserts, but also in cooking as well. Usually I make confectionery. Baking, however, provides even more opportunities to enhance the taste and add some extra structural stability to gluten free cakes and biscuits. One of the examples – Lady finger biscuits from a fine rice flour. The recipe is simple and easy both in ingredients, only 4, and in preparation, eggs beaten whole without separation to yolks and whites.

The selection of ingredients improves the nutritional content and value, as starch as an ingredient is avoided, and dense quinces puree adds fibre and minerals.

Ingredients:

to bake on 2 baking trays 32cm x 32cm

  • 2 large eggs, 105-110g without shell
  • 70g sugar
  • 50g pure quinces puree (homemade dense and thick)
  • pinch of sea salt
  • 1 tea spoon vanilla extract (optional)
  • 80g fine rice flour
  • icing sugar for dusting

Preparation:

  • prepare pure quinces puree as described here
  • prepare flat baking trays lined with baking paper or silicone mats
  • prepare pastry bag for the batter
  • add pinch of salt and beat eggs for 1 minute on highest mixer speed
  • add sugar and beat for another 3 minutes
  • add quinces puree and continue beating for 3 minutes
  • with thick puree the resulting texture will look like below
  • put rice flour through the sieve and gently combine it with wet ingredients
  • use vanilla extract to the batter
  • transfer the batter into a pastry bag
  • pipe long and narrow strips of batter
  • apply icing sugar twice on the raw batter
  • the oven should be preheated to 180C fan forced
  • bake immediately for 12-15 min, the first 8 minutes at 180C, then reduce to 170C for the rest of the baking
  • biscuits can be taken from silicone mat immediately or let to cool down and then peeled off baking paper
  • biscuits are crunchy and semi-soft inside
  • I like my biscuits completely dry, so I return them already cooled down to warm, but switched off oven to dry, they become crunchy all through and simply melt in your mouse

Enjoy!

Dry biscuits could be stored indefinitely in air tight container.

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