Shortcrust Pastry

Originally from a recipe by Robyn Russell in 'More Gluten Free and Easy' cookbook, though I changed the ingredients and quantities to make it dairy free as well as gluten free.

INGREDIENTS:
225g Gluten freeFlour (for this I used the Dove's farm GF plain flour mix)
40g icing sugar
1 tsp xanthan gum (it really does help with the crumb structure)
100g dairy-free margarine
75g coconut milk
1 egg yolk
1 tsp vanilla

METHOD:
1) Combine the flour and margarine with fingertips until it forms breadcrumbs.
2) Add the icing sugar and xanthan gum and stir together. 
3) Mix the coconut milk, egg yolk and vanilla in a separate bowl. Then add to the flour mixture until it forms a soft doughy ball. If it is too sticky add a little more flour, but you want it to be soft, and not too firm.
4) Wrap in cling film and store in the fridge for later use.