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Original recipe from Fine cooking

Ingredients 

For the dough
 315 g gluten free flour (extra for dusting)
 36 g corn starch
 1 pinch salt
 150 g sugar
 112 g unsalted butter / vegetable margarine
 1 tsp vanilla extract
 1 egg
 46 tbsp (lactose free) milk
For the filling
 ¼ jar of jam
For the coating
 230 g icing sugar
 1 tbsp luke warm water (can be a little more or less)
 decorations

Instructions

Preparing the dough
1

Pre-heat the oven at 180C.
Place a baking sheet on an oven tray.

Combine the (corn) flour, salt and sugar in a large bowl.

Make a hole in the middle of the dry ingredients and add in the butter, vanilla extract, egg and milk in the middle. Mix until a thick dough forms.

Knead with your hands until it is smooth, add a couple of drops of milk at a time if the dough is not smooth enough.

'Building' the pop-tart
2

Dust the counter and rolling pin with flour.
Roll out the dough until it is roughly 6mm thick. Cut out rectangles of 9cm x 12cm.
Tip: If the dough warms up too much it will become sticky, wrap it in plastic wrap and pop it into the freezer for a couple of minutes for easier handling.

Spread out 1 table spoon of jam in the middle of half of the rectangles. Leave a border where you will stick together the sides of the top rectangle.

After pressing together the sides of the two rectangles, use a fork to poke some holes in the top.

Place the pop-tarts 3cm apart on the oven tray and bake them roughly 8 minutes until golden brown (mine only turned golden-brown on the sides, probably because my dough was too thick).

Finishing off
3

Let the pop-tarts cool completely, in the meantime prepare the coating.

Combine the icing sugar with 1 table spoon of water until a thick paste forms. Add water a couple of drops per time in order to get the right consistency. If you want you can add some food dye to the icing.

Spread the icing on top, once the poptarts have cooled. If you like you can add some decorations on top. Let the icing harden a little before serving them (if you can wait this long…)

The best way to store the pop-tarts is in an airtight container, maximum 2-3 days. You can also wrap them in plastic-wrap and freeze them.

Ingredients

For the dough
 315 g gluten free flour (extra for dusting)
 36 g corn starch
 1 pinch salt
 150 g sugar
 112 g unsalted butter / vegetable margarine
 1 tsp vanilla extract
 1 egg
 46 tbsp (lactose free) milk
For the filling
 ¼ jar of jam
For the coating
 230 g icing sugar
 1 tbsp luke warm water (can be a little more or less)
 decorations

Directions

Preparing the dough
1

Pre-heat the oven at 180C.
Place a baking sheet on an oven tray.

Combine the (corn) flour, salt and sugar in a large bowl.

Make a hole in the middle of the dry ingredients and add in the butter, vanilla extract, egg and milk in the middle. Mix until a thick dough forms.

Knead with your hands until it is smooth, add a couple of drops of milk at a time if the dough is not smooth enough.

'Building' the pop-tart
2

Dust the counter and rolling pin with flour.
Roll out the dough until it is roughly 6mm thick. Cut out rectangles of 9cm x 12cm.
Tip: If the dough warms up too much it will become sticky, wrap it in plastic wrap and pop it into the freezer for a couple of minutes for easier handling.

Spread out 1 table spoon of jam in the middle of half of the rectangles. Leave a border where you will stick together the sides of the top rectangle.

After pressing together the sides of the two rectangles, use a fork to poke some holes in the top.

Place the pop-tarts 3cm apart on the oven tray and bake them roughly 8 minutes until golden brown (mine only turned golden-brown on the sides, probably because my dough was too thick).

Finishing off
3

Let the pop-tarts cool completely, in the meantime prepare the coating.

Combine the icing sugar with 1 table spoon of water until a thick paste forms. Add water a couple of drops per time in order to get the right consistency. If you want you can add some food dye to the icing.

Spread the icing on top, once the poptarts have cooled. If you like you can add some decorations on top. Let the icing harden a little before serving them (if you can wait this long…)

The best way to store the pop-tarts is in an airtight container, maximum 2-3 days. You can also wrap them in plastic-wrap and freeze them.

Pop-tarts (tested from She knows)