Gluten-Free Ham and Cheese Croissants

For the dough: sift together the flour and the salt into a mixing bowl and rub in the lard. Stir in enough water to make a soft dough. Wrap in cling film and chill for 20 minutes.

Put the butter between 2 pieces of non-stick baking paper and flatten out with a rolling pin until it is a rectangle about 8" x 6".

Roll out the dough to a rectangle that measures 10" x 20".

Remove the butter from the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes.

Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.

Repeat stage 5 and chill for 30 minutes.

Repeat this rolling and folding twice more and then chill for another 30 minutes and then repeat twice more - the pastry will have been rolled and folded 6 times altogether.

Heat the oven to 400°F. Line a baking tray with non-stick baking paper

Roll out the dough on a floured surface and cut into 20 triangles.

Place 1 slice of ham and 1 1/2 tablespoons cheese over the dough. Pull the tip of each triangle taut and then roll the croissants up from the base curving the ends slightly to make a crescent shape.