Ingredients
Scale
- 2 3/4 cup gluten-free all-purpose rice flour blend with xanthan gum
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup very cold unsalted butter (or dairy-free alternative)
- 1/2 cup very cold shortening
- 2 large eggs
- 1/2 teaspoon apple cider vinegar
- 6 tablespoons ice cold water
- 16 teaspoons gluten-free seedless strawberry jam
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 1 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons water (for glaze)
Instructions
- In a large bowl, combine gluten-free flour, sugar, and salt. Cut in cold butter and shortening until crumbly.
- In another bowl, whisk together eggs, vinegar, and ice-cold water. Gradually mix into the dry ingredients until dough forms.
- Chill the dough for at least 30 minutes wrapped in plastic wrap.
- Roll out the dough on a floured surface and cut it into rectangles.
- Place half on a baking sheet, spoon strawberry jam onto each rectangle, then cover with another piece of dough and seal edges.
- Brush with egg wash (egg mixed with water) before baking at 350°F (175°C) for about 20 minutes or until golden brown.
- Allow cooling before drizzling with glaze made from powdered sugar, vanilla extract, and water.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 213
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 62mg