Prep 20 mins
Cook 30 mins
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,
- 125 g butter, softened
- 125 g sugar
- 1 egg
- 125 g gluten-free plain flour
- 125 g gluten-free self-raising flour
- Cream the butter and sugar together in a large bowl, until light and fluffy.
- Whisk in the egg.
- Fold in the combined flours and then mix to form a soft dough.
- Shape the dough into a ball. Cover with clingwrap and refrigerate for at least 30 minutes before using.
- Dough can be stored in the fridge for up to two weeks.
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 Cranberry Crumb Pie. It turned out really good and the friend whom I made it for liked it a lot :) Thanks for sharing!
Made for PAC Spring 2012.
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.