Table of Contents
It is stronger than me, I have to put the sourdough starter everywhere! Even in cookies! When I find a recipe online that inspires me, the first thing I ask myself is: how could I replace the chemical yeast with my own liquoli? And so on to try and experiment, removing a little of that ingredient, adding a little of that other ... until what I want comes out!
Rice biscuits with liquid sourdough
And here I did it again, with these rice biscuits and liquid sourdough starter, with the addition of chocolate chips! If you have some surplus of sourdough starter in the fridge, try it too, and tell me what you think!
I just to have a little more fun, I made the flour myself, with my home mill. I took out the can of carnaroli rice I had in the pantry and ground that! Beyond the taste, I don't tell you the satisfaction! 🙂
But now no more chatter, here are the ingredients and the procedure.
Print Ingredients
liquid natural yeast inactive (redundant)
2 medium whole eggs (about 120 g)
30 g of whole milk
80 g sunflower oil
50 g brown sugar (for a slightly sweet version as I like it)
400 g of finely ground rice flour
35 g drops of dark chocolate
Method
- Pour the excess liquid yeast into a bowl
- Add the two eggs and mix
- Add the oil and milk and mix
- Add the sugar and mix
- Now, little by little, add the flour. Mix and blend all the ingredients well. Help yourself with your hands if it is more comfortable for you. You will get a moist and sticky dough. It's normal.
- At this point add the dark chocolate chips, and mix everything again.
- Now, with wet hands, take some dough and shape your cookies: first create a ball and then squeeze it between your palms.
- Place the cookies in a baking sheet lined with parchment paper or a silicone base. Cover with a cloth and let it rest at RT for at least 30 minutes.
- Bake at 180 ° C for 30 minutes in static mode.
Once cooled, if you resist the temptation to eat them all right away, I recommend that you store them in an airtight container, such as a Bormioli jar. In this way they will keep their fragrance longer, also helped by the magical power of the sourdough starter 😉
And as always, let me know what you think, or if you have interesting variations to propose!
Gluten-free biscuits
Ah, this recipe is also great for those who have to eat gluten free!! Just use a sourdough starter (licoli) made from rice flour instead of wheat flour 🙂 In this case, however, I suggest using a higher dose of sugar, and decreasing the amount of seed oil a little, otherwise with the above doses they are a bit "flat".
