Artisan shortbread cookies with Nucleo® Riso mix

Artisan shortbread cookies with Nucleo® Riso mix

Our Nucleo® mixes are multi-purpose: they can be used with creativity in a lot of sweet and savoury bakery recipes. From focaccia to bread substitutes, such as crackers and breadsticks, from shortbread cakes to croissants, with our concentrated mixes the baker can renew the offer of his bakery. Here the recipe to use our Nucleo® Riso, a rice based professional mix, to produce these irresistible shortbread cookies.


Professional recipe for delicious shortbread cookies with Nucleo® Riso


  • 700 g Type "0" flour 180W

  • 300 g Nucleo® Riso

  • 350 g Butter

  • 200 g Sugar

  • 130 g Egg

  • 8 g Baking yeast

  • 8 g Salt

  • QB Aromas (Lemon)

  • For decoration: 150 g Sugar



Mix the butter, sugar, salt and flavourings together with the planetary mixer. Add the eggs and finally the flour and the yeast. When all the ingredients have been absorbed, leave the dough to rest in the fridge for 30 minutes. Shape the shortbreads as desired and spread the sugar over them. Place the shortbread cookies on a baing tray, covered with baking paper, and cook at 180°C for about 12 minutes with the steam relief valve open.


Find out more about our rice based mix Nucleo® Riso.