Wednesday, July 28
The lovely girls at the stand were kind enough to give me two jars of gluten free jam. I know, who knew there was gluten in jam right? I make mine but if you buy jam you might not realise that it's not only pectin that makes your jam/conserve thick....
Anyways, to make the most of this lovely boysenberry and honey jam I thought I'd give gluten free pastry a go. Der-dowww............ fail first go. I used gluten free bread flour. It smelt like seaweed which you can imagine was not entirely appetising.
This one though is a go-er. It's just the right amount of crumbly - yummy.
250g (1/2 box) of Organ Gluten free plain flour
80g icing sugar
110g butter, cold, diced
2 egg yolks
water, as needed
3/4 jar Spring Gully gluten free jam
In a food processor add the flour and icing sugar. Add butter and process until resembles breadcrumbs (about 40sec-1 min)
Add egg yolks and continue to process and add water a tsp at a time until the mix comes together in one big ball.
Remove, place in a ziplock bag and into the refrigerator for an hour.
Preheat oven to 180 degrees c.
Sprinkle gluten free flour onto a surface and roll out your dough. I found this pastry can stick very easily and goes soft very quickly, so work quickly and make sure you use a good sprinkling of flour underneath before you roll it out. Cut out and placed onto your creased tart tray.
Fill with a heaped teaspoon of jam and then add a shape of your choice! (love my able assistants?)
Bake in oven for 10-12 minutes. Allow to cool in the tray, or they will crumble! (As I found out, look at the 'g' ;)
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