Baking‎ > ‎

Simon's shortcrust pastry

Uses no eggs and is much easier to work with than regular shortcrust pastry. Also a little healthier!

250g plain flour
60g butter (chilled)
Cold water
(125g golden caster sugar for sweet)

Rub the butter into the flour until it reaches a breadcrumb like consistency. If making sweet shortcrust then add the sugar. Add enough cold water for it to form a dough. Knead until the mixture has a good firmness. Roll out with no need to chill.