Gluten-free Christmas cakes with curd butter dough
Gluten Free Christmas Cakes with Cream Butter Dough
Cream butter dough is perfect for baking tarts. It's easier to handle if you let the dough rest in the fridge - even overnight. You can also use the same dough to make pastries and savoury pies.
Ingredients
200 g milk dough
250 g soft butter
4 dl Cereal product Pizza & Street Food Mix flour mix
0,5 tsp baking powder
l apricot jam
1 pcs egg for lubrication
Preparation
- Mix the soft butter and quark until smooth.
- Stir the baking powder and flour mixture into the mixture. Shape the dough into a thick rectangle and leave to harden in the fridge, wrapped in cling film, for at least an hour before baking, or overnight.
- When the dough has warmed up to room temperature, roll out the dough into a disk about 3 mm thick. Use flour to help you. Turn the dough over and add flour to the table between turns. Use a mould/suitably sized glass to take pieces of the desired shape.
- Divide the marmalade into pieces, leaving space around the edges. Form a pocket and seal the edges with the mould by pressing/forking.
- Brush with egg and bake at 200°C for 10-15 minutes. When the cakes have cooled, you can sprinkle them with icing sugar if you like.
Tip
- Cream butter dough is also very suitable as a base dough for pastries and savoury pies.
Could I use the durra flour and bread flour I have at home—in 3-kilo bags—for quark cream tarts?
Hi Tuula,
Why not? You can try substituting the flour with Pullajauhoseos and Durrajauhoseos, but the recipe hasn't been tested with these flour blends. Add the flour gradually so the dough doesn't get too dry. The end result may be slightly darker and less flaky than in the original recipe.☺️