Sweet Shortcrust Pastry - Gluten-Free
- Ready In:
1 500 grams pastry
- 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.
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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.