Welcome to the forum kymmy. Are you in Perth?

Yes Judy. We're with them as lots of the places we travel the only coverage is with the big T. I rang this morning and spoke to a lass in the Phillipines!. She was nice but difficult to understand. I was scared stiff as I didn't want to fiddle with the computer as DD would have shot me if I had broken it. Hopefully it wont happen again.

Lauraj I'm not sure but from looking at the recipe I would think that the brown rice syrup is the sweetener for the recipe. I suppose honey would be a swap but then 160g of honey would be a lot. Hopefully someone who knows more about this type of thing can help you.

I'd say the oil is only to grease the cookie tray with, so if you use baking paper you wouldn't need it, otherwise just wipe the tray over.  Don't use too much oil or the cookies will go too dark on the bottom.

Jo, thanks for your reply. I like the look of these cookies.  This may help.

brown rice syrup = rice syrup = rice bran syrup = rice malt = yinnie syrup   Notes:   Health buffs like this because it contains complex sugars, which are absorbed more slowly into the bloodstream.  It's about half as sweet as ordinary table sugar. Some rice syrups include barley malt, and may pose a problem for people with gluten allergies.  Substitutes:  maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup of brown rice syrup) OR molasses (substitute 1/2 cup for each cup of brown rice syrup) OR barley malt syrup (substitute 3/4 cup for each cup of brown rice syrup) OR honey (substitute 3/4 C honey plus 2 tablespoons liquid for every cup of brown rice syrup)

Cream Cheese Pastry:
Lovely for a quiche base or similar:
Ingredients:
115g plain flour
50g butter, chopped
125g cream cheese chopped (I used low fat)

Preparation:
Place flour and butter into bowl and process until like breadcrumbs.
Add the cream cheese and use until it comes together.
Place in the fridge for at least 30 minutes and then use.

Photos:

Tips/Hints:

This is lovely to work with and I find it makes a delicious base for quiches. I usually get a 22 or 23 cm base from it.

members' comments

Terri - this was awesome, soo easy to make, beautiful to work with (I like to make little quiches to freeze what's not eaten) and best of all a beautiful flavour to compliment my quiche filling!!! Thank you so much for this little beauty - I won't use commercial pastry for quiche ever again!!

*jo* - Thank you Cookie I love this.

Debbiebillg - The pastry was lovely, we all loved it. The kids demolished the quiche, so will be using this recipe again for sure. Thank you.

Uni - Do you need to blind bake the pastry

Debbiebillg - I don't usually blind bake first. I do tend to cook the quiche on 170 degrees, otherwise the filing is too well brown and the pastry not cooked. Hope this helps.

Cookie - You can if you normally do. Sometimes I do and sometimes I don't.

Uni - I am making a blue cheese and broccoli, onion quiche in the oven now. I have never made pastry before. It is very easy with this recipe. Thanks. I have had this pastry in the fridge for 12 days before baking.
Have used GF plain flour, all good, could not roll it just pat it down and up the side. I used white wings GF plain flour. Maybe with some practice I will be able to roll it.


Trudy - The pastry was a dream to work with.  Thank you so much for the recipe.

CC - what a great pastry this is to work with. I use it in Maddy's Artichoke and Parmesan Tart. Thanks for a great recipe.

O2K -I made this lovey pastry to use with Maddy's Artichoke & Parmesan Tart.  I used homemade yoghurt cheese instead of cream cheese and was really pleased with the results.
I only needed to use 90g as the yoghurt cheese was of a spreadable consistency. This meant that the quantity of pastry made was less and was only just enough for my tart tin (and rolled thinner than I normally would).  Next time I think I will use the following quantities:
135g plain flour
60g butter
105g yoghurt cheese

The baked pastry was lovely, short and flaky, just like sour cream or normal cream cheese pastry.  It does shrink a lot but that is the same as the other pastries as well.  Just need to leave some overhang before baking (if required).

Dizzy Girl - spelt flour worked well. This is definitely a lovely pastry. I am now a confident pastry maker. DH and DS loved it on his meat pie. Cause DS can't have gravy mix, I added some garlic, small amount of water and beef stock to the diced steak and cooked over low heat. Once cooked I stirred some pure cream through. Made a lovely sauce. Put into a casserole dish and topped with pastry. YUM YUM YUM

thermo 18 - so good. I still can't believe I made pastry, so happy.

JuliaC83 - Made this pastry early this morning as I had leftover Phili from Baf's chicken dish I made the other night. I used wholemeal flour which worked out fine Smiley Left dough wrapped in Gladwrap in the fridge for 4 hours before rolling out and using to make a quiche. Yum! Will definitely make again! Thank you.

Kimmyh - Great pastry cookie thanks. Used some to line a 20 cm round quiche tin and leftovers to make mini quiches.

AussieMum2Boys - Holy yum! This was an awesome pastry base. Super easy to make too. I think this will be my go to recipe for shortcrust pastry from now on. Thanks for sharing.

consumerate - I've made this pastry a few times now and been very impressed each time. As many have said, it is very easy to work with and also keeps well in the fridge for several days. I doubled the mixture to make enough pastry for about five individual meat pies.

ROFL. It wouldn't be much use anywhere else would it? 

You can hear it too, and the machine jumps around.

I guess it would depend upon your tin size Maddy.