Gluten free short bread pastry is perfect for tart shells.

Ingredients

• 400g Well and Good Pastry Flour.
• 100g sugar.
• 250g cold margarine (if using butter add 50ml of water).

Method

1. Preheat oven to 190°C fan forced (374°F). Prepare your tins or tray with a light spray of oil.
2. Combine margarine or butter with the pastry flour, rubbing it between your fingers until it becomes a breadcrumb consistency. If you are using butter, add the water at the breadcrumb stage.
3. Turn the dough out onto a lightly dusted bench and knead to bring it together.
4. Roll out the pastry or refrigerate for up to 3 days.
5. For tart shells bake for 13 minutes.