Glutten Free Cherry Squares

 

• 2/3 cup warm milk
• 1 tsp sugar
• 1 tbsp yeast
• 1 cup pancake flour mix
• 1 cup sweet rice flour
• 1 cup butter
• 4 egg yolks
• 1 tin cherry pie filling
• 2 tbsp instant tapioca
• sweet rice for rolling
• toasted almonds
• white icing

1. Whisk sugar and yeast into the warm milk and let proof
2. Cut 1 cup butter in to the blended flours
3. Add the 4 yolks to the proofed yeast and beat together until well blended
4. Pour liquids into the flour mixture and mix into a ball
5. Turn dough out onto surface sprinkled with sweet rice flour, and knead lightly adding ONLY enough flour to allow it to be handled.
6. Divide dough in half, rolling out one piece between sweet rice sprinkled plastic wrap layers. Roll it out quite thin , to fit a 9 x12 inch pan.
7. Remove top plastic wrap and picking up dough with lower plastic wrap turn into pan... pushing up the edges of dough .. remove plastic wrap
8. Stir the 2 tbsp of tapioca into the cherry filling and spread evenly over bottom pastry layer
9. Roll out the top layer and place over the filling making sure to crimp the edges
10. Prick the top with a fork to allow steam to escape
11. Bake for 45 minutes at 350 degree oven
12. Remove when golden and cool... while still warm cover with white icing and sprinkle with toasted almond flakes.