Tart & Cookies Sweet Dough Gluten Free
Difficulty
Easy
Pastry
Breakfast Pastries & Breads
,
Cookies
,
Gluten-Free Pastry Mixes
Ingredients
500
g
PreGel Five Star Chef Frollis – Shortcrust Dough Base – 44524
157
g
unsalted butter
62
g
whole eggs
62
g
egg yolks
Instructions
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.