Gluten-Free Tartelettes
17-050
Group Cake
Ingredient
KG
%
Gluten Free Pastry Mix
0.250
100.00
BAKELS DAIRY BLEND
0.050
20.00
Water
0.072
28.80
Eggs
0.050
20.00
Icing Sugar
0.125
50.00
APITO BUTTA VANILLA ESSENCE
0.005
2.00
Total Weight: 0.552
How to do it:
Tartlettes:
1. Cream butter and icing sugar until light and fluffy.
2. Add Bakels gluten free pastry mix and mix together until it resembles fine bread crumbs.
3. Add eggs, water and Butta Vanilla Essence and mix to smooth stiff dough.
4. Rest for 15 minutes in refrigerator before use.
5. Roll using dough sheeter.
6. Cut using desired cookie cutters. (15-18g approx.)
7. Place in an empty cupcake tins and bake for 8-10 minutes.
8. Set aside.
Yield: 30 tartelettes
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