CORN GLUTEN-FREE SHORT PASTRY

Posted by Rosa Rizzo on

Ingredients
100 g butter temp. environment
90 g granulated or powdered sugar
1 tablespoon baking powder 3/4 whole medium eggs
1 tablespoon of olive oil
1 grated lemon zest
1 pinch of vanilla or cinnamon
Method

In a bowl mix all the ingredients, work well with your hands until you get a compact and homogeneous dough. Let it rest in the fridge for 30 minutes. You can use the shortcrust pastry for pies and biscuits.

For the tart: roll out the dough directly on baking paper giving you the desired shape (depending on the pan you will use).


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