Sweet Shortcrust Pastry - Gluten-Free

Submitted 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,"

 

• Ready In: 50mins
• Ingredients: 5
• Yields: 1 500 grams pastry
• Serves: 1

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.

Reviews

[traceyjohnston]

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

 

[Mia in Germany]

After reading the other reviewer's comment, I didn't add any baking powder. There is no self-raising flour in Germany anyway so I just used 250 g gluten free plain flour. This way, the crust turned out nice, but it was too sweet for my liking. Next time I'll use less sugar. Used this for recipe #273542. It turned out really good and the friend whom I made it for liked it a lot :) Thanks for sharing!<br/>Made for PAC Spring 2012.

 

[TheBakerGirl]

It doesn't work as a pastry very well. It would make a nice cake but it wasn't pastry like. When I tried blind baking them for my mini lemon tarts they just rose and went soggy. I think the sr to plain flour ratio is wrong.