Shortcrust pastry is a versatile and essential component in many delicious desserts, from pies and tarts to quiches and pastries. Mastering the art of making shortcrust pastry from scratch opens up a world of culinary possibilities, allowing you to create homemade treats that are sure to impress. With just a few basic ingredients and a little bit of practice, you can achieve a buttery, flaky pastry that will elevate your baking to new heights. Here’s a simple recipe to get you started:
Ingredients
- 225 g Gluten Free White Flour Blend
- 1 pinch Sea Salt
- 1 tsp Xanthan Gum
- 110 g Cold Unsalted Dairy Free Butter cut into small chunks
- 1 tbsp Caster Sugar fot a sweet pastty
- 1 Egg beatern with 1 tsp of water
Instructions
- Sieve the flour, salt and xanthan gum into a large bowl. Add the butter (and sugar if making a sweet pastry). Rub the butter into the flour until it resembles breadcrumbs.
- Gradually add the egg and water mixture, 1 teaspoon at a time, and using a fork mix together until it makes a smooth ball with no crumbs falling away. If still crumbly, add in a little water, 1 teaspoon at a time, but be careful not to make the mix wet or sticky. Gently roll into a ball, wrap in clingfilm, and place in the fridge for at least 30 minutes until cold.