20 cookies

105 gr of whole rice flour

45gr of chestnuts flour

1 teaspoon of cinnamon

1 teaspoon of baking soda (5gr)

60 gr solid coconut oil

1 egg yolk

Berries purée

Mixt flours, baking soda and cinnamon. Add oil and mixt with your fingers. Finish blasting this mixture adding egg yolk. Add water, one spoon at a time, in order to get a ball of dough not too stuck.
Preheat the thermostat oven 5 (150°C).
Spread this dough with a rolling pin, between two sheets of baking paper. With a cookie cutter, make 20 rounds and with a smaller cookie cutter, make a hole in half of the shortbread. Arrange all the shortbreads on the sheet of baking paper, and bake 15 minutes.Once cooked, spread the shortbreads of fruit purée and then cover with the shortbreaded holes.