Recipe Dairy Free, Gluten Free and Egg Free Jammy Tarts

SatNavSaysStraightOn

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Another recipe I came across whilst spring out my personal scrap cookbook of printouts and photocopies.

Again I haven't tried it yet but it seems quite intriguing using banana and mashed potato!

Dairy Free, Gluten Free and Egg Free Jammy Tarts

Ingredients
75g of dairy free margarine
1 medium banana
1 tsp lemon juice
75g brown rice flour
100g potato flour
75g cooked mashed potato
75g muscovado sugar
Seedless raspberry jam
Apricot jam

Method
Mash the banana with the lemon juice
Sieve the flours into a bowl and add in the sugar, mix well.
Rub in the mashed potato and margarine
Add the mashed banana and knead into a smooth dough
Wrap in cling film and chill for 30 minutes.

To out the pastry between 2 oilrd and floured sheets of clingfilm to a thickness of 3mm.
Carefully remove the top layer of cling film
Using a 7cm diameter pastry cutter, cut the dog into as many you can.
Carefully transfer these to a hard non stick baking tray using a spatulate. I expect they will be fragile!
Reroll the remaining pastry and cut out decorative tops for the cookies.
Place a teaspoon of jam on each pastry case and top off with a decorative top
Bake for 13-15 minutes at 220°C (gas 7) until golden.
Remove from oven and cool.
 
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