Ingredients
Scale
- 2 3/4 cups gluten-free all-purpose rice flour blend with xanthan gum
- 1/4 cup granulated sugar
- 1/2 cup very cold unsalted butter or dairy-free alternative
- 1/2 cup very cold shortening
- 2 large eggs
- 16 teaspoons gluten-free seedless strawberry jam
- 1 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon water (for egg wash)
- 2 tablespoons water (for glaze)
Instructions
- Combine the gluten-free flour, sugar, and salt in a mixing bowl. Cut in cold butter and shortening until crumbly.
- In another bowl, whisk eggs, vinegar, and ice-cold water; gradually add to the dry mixture until combined. Form into a ball and chill for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out half of the dough and cut into rectangles.
- Place rectangles on a baking sheet, add jam to the center of each, moisten edges with water, and cover with matching rectangles.
- Seal edges well and brush with an egg wash.
- Bake for about 20 minutes until golden brown; cool before glazing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg