Sweet Shortcrust Pastry - Gluten-Free

“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,”
READY IN:
50mins
SERVES:
1
YIELD:
1 500 grams pastry
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: