Ingredients
225g gluten-free flour
3 level teaspoons gluten-free baking powder
3 level teaspoons gluten-free baking powder
¼ level teaspoon xanthan gum
pinch salt
50g lard or shortening
50g lard or shortening
50g dairy-free margarine
cold water to mix, about 30 ml (approximately 2 tablespoons)
Plus jam or dairy-free lemon curd to fill
What to do
Preheat your oven to 200 C / 400 F / gas 6.
Sift together the gluten-free flour, xanthan gum and salt, then rub in the fat to resemble breadcrumbs.
Using a metal knife to cut and stir, mix the cold water into the flour, bringing it together until you have a soft workable dough.
Turn out onto a floured surface and knead lightly.
Roll out thinly and cut into 3-inch rounds and line 12 patty tins.
Place a little jam or dairy-free lemon curd in to each case. Do not overfill.
Bake for about 10-15 minutes.
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