This sweet pastry can be used for Desserts of all kinds that call for shortcrust pastry. I love it made into Jam Tarts. They just melt in the mouth and are far better than the shop bought gluten free. Probably a lot cheaper as well
This pastry can also be used for my Bakewell Tarts, Lemon Tarts, Ginger tarts and Mince pies
Sweet Pastry – Gluten and Dairy Free
The ingredients I use make the pastry smell and taste like the real thing. I would advise you to use the dairy free spread rather than vegetable fat as it tastes better.
Servings: 500 g
Ingredients
- 140 g dairy free fat I use 'Pure' sunflower spread
- 90 g caster sugar
- 1 egg
- 250 g Gluten free Self Raising Flour I use Glebe SR Flour
- 1 teaspoon soya flour optional but makes the pastry turn golden when cooking
- 1 pinch salt
Instructions
- Cream fat and sugar together. Don't over beat though
- Add the egg and mix until smooth
- Mix flour with a pinch of salt and fold into the mixture gradually
- Turn out and knead on a floured surface until a nice pliable consistency
- If it's too sticky add a little more flour, if too dry add a small amount of water but not too much a little goes a long way
- Put into the fridge and use as required or put in the freezer for another day