Gluten Free Shortcrust Pastry (Sweet)

 Just handy to have a recipe for this close at hand, and this one works well, rolls out easily and tastes good!

These quantities made sufficient to line one 27cm flan tin.

Ingredients

200g gluten free flour

1 tsp xanthum gum

40g ground almonds

1½, tbsp caster sugar

120g butter (straight from the fridge)

1 large egg, beaten

1-2 tbsp cold water

Method

Mix the flour, gum, almonds and sugar in a bowl, then grate the butter into it (using the coarse cheese grater setting).  Rub butter into flour and then add the egg and 1 tbsp water and mix with your hands to form a smooth ball.  If too dry use second tbsp of water.

Flatten into a round shape and wrap in a large piece of greaseproof paper and put in fridge for half an hour.

Take out and open paper parcel.  Place another piece of greaseproof/cling film on top of pastry and roll out between the layers to the required size.

Place in loose bottomed flan tin and put greaseproof paper back in with baking beads.  Bake blind for 10 mins at 180 C, and then remove paper and bake for a further 5 mins.  Pastry case now ready for the filling.