Tart & Cookies Sweet Dough Gluten Free
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Unit of Measurement
- 500 g PreGel Five Star Chef Frollis - Shortcrust Dough Base - 44524
- 157 g unsalted butter
- 62 g whole eggs
- 62 g egg yolks
Method of Preparation
- Mix together all ingredients in a mixer with a paddle attachment, mixing until smooth and the mixture comes together.
- Roll the mixture out to a thickness of 4mm and then cut into the desired shape either for shaping a tart or for cookies.
- Bake for approximately 18 minutes at 180˚C/356˚F.