These biscuits have been in every Italian children breakfast, half awaken with a handful of them dipped in milk or tea every morning. They are called Campagnole.
In search of a Proustian rush I tried to make a gluten free version and let’s say it turned out pretty well! The original recipe is from Ilaria, owner of Non Solo Piccante blog.
Warning: The dough have to rest for two hours in fridge, so be prepared.
Ingredients for 30 biscuits
- 6 oz / 170 gr rice flour
- 2 oz / 50 gr potato starch or corn starch
- 3 oz / 70 gr chestnut flour
- 6 tbsp / 50 gr coconut milk
- 3,5 oz / 90 gr soften butter
- 3,5 oz brown sugar
- 1 happy egg
- 1,5 tsp baking powder
- 1 vanilla bean
- Take two bowls: in one mix all the flours with the baking powder and a pinch of salt. In the second bowl whip soften butter with sugar until you reach a soft texture. Add the egg and keep whisking. Warm the coconut milk with the vanilla seeds.
- Add to the butter bowl half of the flours and half of the milk. Mix it well and repeat.
- When the dough is smooth, put it on a baking sheet in a rectangular plum cake mold (approx. 10 cm x 25 cm) and leave it in the fridge for at least 2 hours.
- When the dough is well solid, lay it on a cutting board and cut it into slices (5 mm) with a quite big knife and a steady hand. This will give an excellent texture to our biscuits.
- Bake at 350°F ( 180°C ) for 18 minutes.
- Stare at them until cool to avoid biscuits robberies.