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Simon's shortcrust pastry

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

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

Method:
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.   
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