Gluten Free Tart Dough and Shortbread Cookies
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Ingredients
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Unit of Measurement
- 250 g PreGel Five Star Chef Frollis - Shortcrust Dough Base - 44524
- 80 g butter
- 30 g whole eggs
- 30 g egg yolks
Method of Preparation
- Mix together all of the ingredients in a mixer with the paddle attachment on low speed until the dough comes together.
- Wrap the dough with plastic wrap and place in the refrigerator for at least 1 hour.
- Sheet or roll the dough out to the desired thickness and press into the desired mold or scoop for cookies.
- Bake at a temperature of 356°F (180°C) for approximately 15 minutes or until golden brown.