Ingredients

The following ingredients have 12 Servings
  • 2 cups gluten free flour (see notes for brand)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 12 tablespoons butter
  • 2 eggs
  • 4-6 tablespoons iced cold water

Instruction

  • Place flour, salt, sugar in food processor.
  • Mix well.
  • Add in butter. Mix just until the butter is in pea sized pieces.
  • Add eggs. Mix for about 5 seconds until eggs are incorporated.
  • Add just enough water to bring together.
  • Dough will be like a short bread dough, because there is no elastic.
  • Refrigerate for 30 minutes. It's easier to work with cold.
  • Flour surface and roll out. Sometimes the gluten free dough will split or break apart a little. Just put it back together. It will stick back together much easier than gluten dough.
  • Cut 4 inch circles with a biscuit cutter.
  • Imprint with a decorative stamp if you have one.If not make sure to put a slit into the top to let the steam escape.
  • Brush milk over the first round.
  • Put about 2 teaspoons of pumpkin filling onto one round.
  • Top and gently press the edges together.
  • Bake at 400 degrees F for 15 minutes on baking dish. I have used both parchment paper and just a baking stone. Both worked fine.
  • Cool Completely.
  • These freeze well in plastic freezer bags.