Sweet Shortcrust Pastry - Gluten-Free

READY IN: 50mins
Recipe by Jubes

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,

Top Review by traceyjohnston

Beautiful pastry, very easy to handle and work with. And tastes amazing - my new favourite for sweet desserts ??it

Ingredients Nutrition


  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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