Shortbread dough gluten-free

Any shortbread dough, if desired, can be easily and simply prepared at home. Today I propose a recipe for a gluten-free shortbread dough, that is, without the use of wheat flour - we will make it with corn and rice. Finished products made from such shortcrust pastry are distinguished by a loose structure, crumbly, tenderness and simply melt in the mouth. Gluten-free shortbread dough is suitable for making different types of homemade cakes: cookies, tartlets, baskets, cakes, tarts.

From the specified amount of ingredients, I get 450 grams of shortcrust pastry. This is quite enough to prepare a base for one medium open cake (21-24 centimeters in diameter) or about 15-20 cookies (depending on size). The baking powder in this test can be made at home without any problems. Shortcrust pastry perfectly tolerates freezing and can easily be stored in the freezer for 1-2 months.

Ingredients

• Rice flourRice flour (130 grams)
• Corn flour (90 grams)
• Powdered sugar (90 grams)
• Butter (80 grams)
• Egg yolk (50 grams)
• MilkMilk (1 teaspoon)
• Baking dough (0.25 teaspoon)

Directions

1. The step-by-step recipe for a gluten-free shortbread dough includes the following ingredients: two types of flour (rice and corn), high-quality butter (at least 72% fat), powdered sugar, egg yolks, milk of any fat content (I took 2.8%) and baking powder.
2. First, in a separate bowl, combine 130 grams of rice flour, 90 grams of corn flour and literally a quarter teaspoon of baking powder.
3. The result should be a soft and smooth creamy mass. We add a teaspoon of milk to it, which can be replaced with ordinary drinking water. Mix everything again.
4. Now pour a mixture of two types of flour and baking powder into the base for shortcrust pastry.
5. We stir with a fork - this is the most convenient way, believe me. The dough turns out to be very tender, sticky, but at the same time it keeps its shape remarkably. If for some reason the dough is too dry (crumbles), add more water or milk (literally by a teaspoon). Too wet dough, add rice flour - also a little.
6. We wrap the shortbread dough in cling film or in a new bag, level it and put it in the refrigerator for 1.5-2 hours. And you can speed up the process and cool the shortbread dough in the freezer for 20-30 minutes.
7. Here is the simplest version of delicious, tender and crumbly homemade pastries made from gluten-free shortbread dough - cookies. I formed a sausage from the dough, cut it into washers, put them on a baking sheet and baked at 180 degrees in a preheated oven for about 20 minutes. At first, hot biscuits will be very soft and tender, and after cooling completely, they will slightly thicken, but at the same time retain their tenderness.
8. Mix everything thoroughly. Even better after that, sift the mixture.
9. About an hour or two before making the gluten-free shortbread dough, take out the butter (80 grams) from the refrigerator and put it on the kitchen table so that it becomes very soft. It happens that there is not enough time or you did not plan to cook shortbread dough, then you can hold it a little in the microwave on the Defrost mode - 20 seconds. Add 90 grams of powdered sugar to the soft butter. By the way, if you have a coffee grinder at home, there is absolutely no point in buying expensive powder in the store!
10. Grind the butter with powdered sugar with a fork or using a mixer at a low speed. Then add the egg yolks one at a time and mix everything until smooth. I took 50 grams of egg yolks from 3 medium-sized chicken eggs. The proteins are poured into a disposable bag and frozen - after defrosting they will be as fresh.