Easter cookies gluten free

In a bowl, beat the eggs with the sugar and flavourings. Add the oil and mix well until you obtain a smooth cream. Add the flour gradually and knead. If necessary, reduce or increase the flour, as it depends on absorption. Form a loaf and wrap it in cling film. Leave to rest in the fridge for a couple of hours. Dust a work surface with rice flour and roll out the shortcrust pastry to a thickness of 3 mm. Cut the biscuits using the appropriate cutters and place them delicately on a baking tray lined with baking paper. Cook at 338°F (170°C) for approximately 10 minutes. They are ready when the edge of the biscuit begins to take on a slightly golden colour. Remove from the oven, let cool.

Open the vanilla bean and remove the seeds. Boil the soya drink with the empty vanilla pod. Whip the egg yolks with the sugar, the seeds and finally the corn starch. Once it has boiled, add the whipped eggs to the soy drink. Cook for about 1 minute, stirring with a whisk. Quickly cool the cream in a bain-marie of water and ice, or in the freezer, after covering it with cling film.

Spread a teaspoon of custard into the egg-shaped biscuits. While the other biscuits are dusted with icing sugar. The remaining cream can also be used to fill the other shapes.