Sour/black cherries biscuits with white chocolate and dehydrated olives, served with cinnamon Fior di Latte ice cream

Ingredients:

100 g La Veronese® rice flour
100 g La Veronese® buckwheat flour
30 g potato starch
100 g sugar
20 g vegetable oil
30 g hot water
30 g sour/black cherries
5 g dehydrated olives
2 eggs
50 g white chocolate, chopped
Ground cinnamon to taste
A pinch of salt
250 g Fior di Latte ice cream

Preparation:

In a bowl, mix all the flours and the starch. Make a well and pour the eggs into it, which have previously been lightly beaten along with the sugar. Add the oil, the pinch of salt, and the hot water, mixing the whole time, until you obtain a workable paste/dough. Finally, add the sour/black cherries, the dehydrated olives, and the chopped white chocolate. Form into a ball, cover with cling film, and place in the fridge to rest for at least 2 hours.

Roll the dough out, between two layers of baking paper, and cut out biscuits of the shapes you prefer. Bake in the oven at 180 C°/160° Fan/Gas Mark 4 for 20/25 min.

Once cooked, let the biscuits cool and serve on a plate alongside the Fior di Latte ice cream dusted with some ground cinnamon. Decorate with some dehydrated olive and sour/dark cherries as well as some white chocolates shavings.

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