Saturday, July 16, 2005

Shortcrust Pastry

1 small banana
100g apple
1 egg yolk
175g gluten-free flour
2tbsp water
120g butter
1/2 tsp salt.

Blend banana, apple, egg yolk and water. Sift flour and rub in butter. Mix in puree. Refrigerate 30 mins then knead. Refrig another 30 mins before rolling out. Bake empty shells in 220 degree oven for 15-20 mins.
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