Monday 13 June 2016

Basic shortcrust pastry

basic, sugar free


500g plain flour
250g butter
125ml water
pinch salt


Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in the salt, then add water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

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