100 gr. room-temperature butter
1 Tbsp. water
200 gr. GF Tami Flour (or plain flour, for a regular version)
½ tsp. salt
¼ tsp. sugar
In your stand-mixer bowl, using the K beater, blend butter until smooth on medium-high speed.
Add the egg and water, and continue mixing until cohesive.
In a separate bowl mix all dry ingredients.
Reduce speed to medium, and add dry ingredients in, only mixing until they are incorporated into the dough (do not over process)
Flatten dough in plastic wrap, close around and refrigerate for at least one hour (preferable overnight. You can keep refrigerated at least 2-3 days).
Bake at 180C/350F degrees.