Ingredients
Bowl
Method
Bowl
- 250 g gluten free plain flour
- 1/2 tsp xanthan gum
- 50 g caster sugar
- 125 cubed cold butter
- 1 large egg, beaten
- dash of milk, if needed
Method
- 190G 170F
- Rub butter into dry ingredients.
- Mix in egg.
- Add milk if dough is not wet enough.
- Refrigerate for 20-30 minutes.
- Press into tins, poke with a fork and refrigerate again.
- Fill with cling covered baking beans.
- Bake 8-12 minutes with beans and 6 minutes without beans.