Gluten-Free Cookie Dough

Name: Gluten-Free Cookie Dough
Yield: Makes enough for two large tarts or ten to twelve individual tarts
Ingredients: 1 teaspoon vanilla extract; 1 medium egg yolk; 1 medium egg; 170 g unsalted butter, chilled and cut into 20 pieces; ½ teaspoon fine sea salt; 25 g icing sugar, sifted; 50 g caster sugar; 2 tablespoons (15 g) potato flour; 30 g tapioca flour; 85 g brown rice flour; 170 g sorghum flour

Preparation info

Makes enough for
two
large tarts individual tarts

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

Since this dough is sweetened with icing sugar, be sure to read the ingredients on the packaging as some icing sugars might contain wheat starch and therefore not be entirely gluten-free.

Ingredients

170 g sorghum flour
85 g brown rice flour
30 g</

Pastry
Vegetarian
Gluten-free
Pie

Method

Combine all the dry ingredients in the bowl of a food processor and pulse several times at 1-second intervals to mix.
Add the butter and pulse again until the ingredients are finely blended but still mealy.
Mix the egg, egg yolk and vanilla extract together and add them to the bowl. Pulse again until the dough forms a ball.
Invert the dough