Gluten-free shortcrust pastry –
The shortcrust pastry is an essential dough, ideal for cookies, pies, and pastries with any kind of filling.
Preparation time 10 minutes (excluded the rest in refrigerator)
125 grams of butter
125 grams of vanilla sugar (*)
280 grams of gluten-free flour (I used the BiAglut flour)
6 grams of baking powder
1 whole egg
1 egg yolk
juice of half lemon
1 pinch of salt
(*) store the white sugar in a jar containing a vanilla bean
Cut the cold butter into slices and work it with sugar. Add eggs, salt and lemon and mix; finally add the sifted flour with baking powder and knead the dough until it becomes smooth and homogeneous.
Wrap the dough in plastic wrap and leave in the refrigerator for an hour before work it.
With this amount of dough can be done, for example, a tart (baking time 35-40 minute at 180°C) or 15 cookies with jam in the middle (baking time 12-15 minute at 180°C).