INGREDIENTS 

- 2 1/2 cups of gluten free flour (use your favourite) or you can substitute this for plain, all purpose flour for a non-gluten free option, plust more for your workspace 

- 1/2 tsp of fine sea salt 

- 1 tbsp sugar 

- 2 sticks of unsalted, good quality butter, cut into rough 1cm cubes 

- 1 tsp of apple cider vinegar 

- 1/3-1/2 cup of water 

Whether you're a croissant lover, apple pie kinda girl or someone who enjoys a cruffin or 12 (if you don't know what that is, then it's a cross between a croissant and a muffin but also where've you been?!?), one thing we can all agree on is how important it is to get the pastry right. 

This gluten-free pastry recipe is super easy to follow and is guaranteed to have your family begging for more! 

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Method 

1. Put the flour, sea salt and sugar in a food processor and pulse to combine. 

2. Sprinkle the cold butter over the flour in the food processor. Pulse until the mixture looks crumbly with larger chunks of butter (large chunks of butter equal a super flakey crust). Drizzle the apple cider vinegar over the top. 

3. Turn the machine on and immediately start drizzling cold water into the mixture, stopping the machine when the mixture starts to come together. Give the dough a little pinch and a poke, if it sticks together then it's ready to go. If not, turn the machine on again and add a dash more water to the mixture. 

4. Transfer the dough to a lightly floured surface and shape it into a ball. Divide the dough into 2 equal pieces and form each into a flat, pancake-like shape. 

5. Wrap your pancakes in plastic wrap and refrigerate them for at least 30 minutes or for up to 2 days (but let's be real, who's waiting for up to 2 days to make a delicious pastry treat?) Preheat the oven to 200°C if you're going to continue cooking. 

6. If the dough has been in the fridge for the recommended amount of time, let it sit at room temperature until it's slightly softened which should be about 10-20 minutes. Roll it out on a lightly floured piece of baking paper (note: if the dough immediately starts to crack then it means it's too cold - give it a few more minutes to warm up). 

7. Your dough is now ready for you to shape it to fit into a pie dish or to cut it into triangles so you can pop some chocolate in the middle. Whatever you're making, your flakey pastry is all complete! Now that you've mastered the art of making pastry, you can pretty much conquer the world....

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