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Tuesday, June 14, 2016

Rich Shortcrust Pastry

How to Make Rich Shortcrust Pastry Recipe - preparation 10 minutes plus chilling

Makes 225g/8oz pastry

225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
a pinch of salt
175g/6oz/¾ cup butter, diced
2 tsp caster (superfine) sugar
1 large (US extra-large) egg, beaten

1 Put the flour and salt in a bowl and rub in the fat until the mixture resembles fine breadcrumbs. Stir in the sugar.

2 Stir in the egg with a round-bladed knife until the ingredients stick together.

3 Knead lightly for a few seconds to give a firm, smooth dough. Wrap in clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes before rolling out.

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