(enough for 9in flan tin)

  • 125g rice flour
  • 55g icing sugar
  • 55g dairy- and soya-free margarine
  1. Sift the flour and icing sugar into a large bowl and add the margarine.
  2. Use your fingertips to rub the fat into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of margarine remaining. Try to work quickly so that it doesn’t become greasy.
  3. Bring the mixture together to form a dough, adding extra flour if the mixture is too wet, or some water if too dry, a teaspoon at a time.SAM_1212
  4. Wrap the dough in cling-film and chill for 10-15 minutes before using.

5 thoughts on “Pastry

  1. Pingback: BBQs and Bakewell tarts | M's 7 year journey

  2. Eleanora Ortolf

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  3. Pingback: A Birthday Treat – Lemon Meringue cupcakes | 7 years to diagnosis

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