Gluten-free shortcrust pastry

Sift the flours and baking powder.

Add the egg, sugar and cold butter cut into pieces.

Mix well with your hands, melting and incorporating the butter into the dough.

Transfer to a floured work surface and keep kneading until you get a smooth, workable dough.

Let rest in the fridge for at least half an hour before rolling it out.

Use it for cookies or to make a tart.

Roll out the dough between two sheets of parchment paper with a rolling pin.

Bake in a hot fan oven at 180° for 30 min.