Sweet Shortcrust Pastry - Gluten-Free |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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A recipe by Sally Wise- from her cookbook From my Kitchen to yours. A versatile pastry for making swett biscuit/cookies, pies or tarts. Dough can be wrapped in clingwrap and placed in the fridge for up to two weeks. Much more economical than purchasing gluten-free pastry. Makes approx 500 grams of pastry (just over 1 pound). Cooking time is refrigeration time. Use pastry according to purpose of recipe it is being used to complete, Ingredients:
125 g butter, softened |
125 g sugar |
1 egg |
125 g gluten-free plain flour |
125 g gluten-free self-raising flour |
Directions:
1. Cream the butter and sugar together in a large bowl, until light and fluffy.
2. Whisk in the egg.
3. Fold in the combined flours and then mix to form a soft dough.
4. Shape the dough into a ball. Cover with clingwrap and refrigerate for at least 30 minutes before using.
5. Dough can be stored in the fridge for up to two weeks.
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