Group 1
Ingredient
KG
Butter
0.835
Icing Sugar
1.050
Total Weight: 1.885
Group 2
Ingredient
KG
GLUTEN FREE PASTRY MIX
2.500
Total Weight: 2.500
Group 3
Ingredient
KG
Eggs
0.460
0.020
Total Weight: 0.480
Cream Group 1. Add Group 2 and blend together on slow speed using a dough hook until a fine crumb forms. Mix Group 3 together and add to crumbed mix. Mix thoroughly until dough is mixed. Rest for 20 minutes in fridge before use. Store in refrigerator.
Use rice flour or corn flour for dusting.
