INGREDIENTS
| 300 g (2 cups) plain flour
2 tbsp rice flour 55 g (1/3 cup) icing sugar, sifted 1 tsp lemon zest ½ tsp salt 200 g unsalted butter, cold, diced 1 tbsp lemon juice |
METHOD
| 1. | In the bowl of a food processor add flours, sugar, salt and lemon zest. Pulse to combine. |
| 2. | Add butter and pulse to form breadcrumbs. Add in lemon juice and pulse until it is starting to form a dough. |
| 3. | Form into a flattened disc. Cover with cling wrap and place into the Refrigerator to rest for 30 minutes. |
| 4. | Preheat the Oven on Fan Plus at 150°C. |
| 5. | Roll pastry to a 5 mm thickness and cut into 4cm rounds or your favourite cookie cutter shape. Place onto a baking tray. |
| 6. | Bake on shelf position 2 and 4 for 15 minutes or until pastry is pale golden and crisp. |
| 7. | Cool at room temperature and decorate with your desired topping. |
Notes:
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APPLIANCE / FUNCTION
Miele
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