Cream Cheese Pastry - Gluten Free - cooking recipe

Ingredients

250 g cream cheese
250 g butter, softened
200 g rice flour, use a finely ground flour
200 g potato starch (potato flour in Australia)
1 teaspoon xanthan gum (optional)

Preparation

Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
The pastry cases I have cooked at fanforced 180\u00b0C for about 30 minutes.