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For the gluten-free rich shortcrust pastry (make the day before): Prepare all the ingredients: butter at room temperature (diced), icing sugar, blended dry ingredients (fleur de sel, corn starch, potato starch, rice flour and almond powder) and the whole eggs at room temperature.
Place the butter (at room temperature) in the stand mixer recipient.
Add the icing sugar.
Fit the stand mixer with the flat beater.
Start beating at low speed then increase gradually. Beat the ingredients until pale.
Stop the mixer and make sure there are no whole chunks of butter.
Scrape the sides of the bowl with a rubber spatula.
Add the eggs at room temperature...
... and mix at low speed for 30 seconds to avoid splashes.
Increase the speed and beat for 2 minutes.
Add 1/3 of the blended dry ingredients and combine.
Stop the mixer and scrape the sides of the bowl.
Add the rest of the dry ingredients.
Beat again, starting at low speed then increasing to maximum.
30 seconds later, the pastry should be ready.
Transfer on a sheet of cling film. At this stage, the pastry is too soft to be handled. I recommend making this recipe the day before.
Wrap it in cling film...
... and store in the fridge overnight.
This recipe is great for butter cookies and shortbread. This version is plain, but you could easily add lemon zest, basil, chopped hazelnuts, chocolate chips or vanilla...
This recipe doesn't make a super crunchy pastry but its consistency makes it easy to shape inside a mould.
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