140g sweet rice flour, plus extra flour for dusting
125g sorghum flour
75g almond flour
25g ground flaxseeds
125g unsalted butter, directly from the fridge
100g caster sugar
2 eggs + 1 yolk, lightly beaten
pinch of salt
1-2 tablespoon whole milk
1 egg yolk + 1 teaspoon whole milk whisked together for the wash
In a large mixing bowl whisk together the sweet rice flour, sorghum flour, almond flour and chia seeds.
Slice the butter very thinly and add to the flour. Then rub the mixture between fingertips until roughly shorn and crumbly.
Whisk in the caster sugar and then pour in the eggs.
Bring the dough together using a wooden spoon at first if you like and then your hands. If the dough is still too dry and crumbly then add a little extra whole milk.
Turn the pastry out on to the work surface and knead very briefly into a ball until the dough is cohesive and slightly sticky.
Wrap the pastry dough in cling film and place in the fridge for at least 30 minutes (or up to 3 days).