See recipe video for guidance! Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.

Add butter and cream cheese and pulse for just a few seconds until crumbly.

Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball).

Like with any pastry dough, make sure not to over-process the dough.

The mixture ought to resemble coarse breadcrumbs rather than cookie dough.

Turn out the dough onto cling film and form into a round.

Refrigerate for at least one hour, or up to 3 days.

Roll out dough between parchment paper and pop it back into the fridge for 10-15 minutes prior to baking (as it will help to keep its shape better).

Bake at 350°F/180°C for 10-12 minutes if making something small such as crackers.

And up to 30 minutes for empanadas and such.

If need be, cover with aluminum foil to avoid excessive browning.