Cookbook:Shortcrust Pastry: Difference between revisions
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Revision as of 15:35, 24 July 2006
| Shortcrust Pastry | |
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| Category | Pastry recipes |
| Servings | 1 crust |
| Time | 10 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Pastry
Shortcrust pastry is a buttery, crumbly pastry which is often used as a base for tarts. This is an eggless version.
Ingredients
- 150g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) caster sugar
- 1 tsp grated lemon rind
- 120 g (1 cup) plain flour, plus extra for dusting
- 120 g (3/4 cup) potato flour
Procedure
- Cream together butter, sugar, and lemon rind in a bowl.
- Sift together the plain and potato flours into a mound.
- Make a well in the center of the mound and add the creamed mixture.
- Knead lightly until the dough is consistent.
- Wrap the dough in plastic wrap and chill for 1 hour before use.