Brown Sugar Dough

Yield: about 3 cups (675g)

This dough is perfect for sweet tarts, pastries, and bar cookie bases.

• 1/2 cup (100g) vegetable shortening
• 2 cups (250g) rice flour
• 1 1/4 cups (285g) brown sugar, packed
• 1/2 teaspoon (2.5ml) vanilla extract
• 1/2 cup (65g) corn, tapioca, or arrowroot starch
• 1/4 teaspoon (1.5g) salt
• 3 tablespoon (45ml) alternative milk beverage or water

1. In a food processor, combine all ingredients. Pulse until the mixture resembles cornmeal.
2. Remove dough from processor and divide in half. Wrap each half in waxed paper and chill until ready to use.

Allergy Proof Recipes for Kids p.185