| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Desserts |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plus 2 tablespoons |
|
|
oat flour blend |
| 5 |
T |
All-purpose flour |
| 1/4 |
c |
Cake flour |
| 1/2 |
t |
Ground cardamom or cinnamon |
| 2 1/2 |
T |
Sugar |
| 3 |
T |
Cold butter, diced |
| 1 |
T |
Canola oil |
| 2 1/2 |
T |
Very Cold Water |
INSTRUCTIONS
Sift flour, cardamom and sugar into large bowl. Rub in butter with
fingers or cut in with pastry blender until size of small peas. Using
fork, stir in oil. Slowly add cold water, 1 teaspoon at a time,
tossing with fork until flour is moistened without being wet. Gather
dough with moist hands, shape into flattened round and let rest about
15 minutes. Roll 1/8-inch thick on lightly floures board. (To
facilitate rolling, dough may also be rolled between sheets of wax
paper Or unrolled dough may be placed in pan and gently pressed to
cover inside of pan.) Gently lift and press onto 9-inch square tart
pan with removable bottom. Cut off dough edges. Bake at 425 degrees F.
10 to 15 minutes or until golden brown. Makes 12 servings. NOTE:
Unsalted butter will give a more delicate fresh flavor in this pastry.
Add a dash of salt if using. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”