Wednesday, 20 November 2013

Sweet Shortcrust Pastry

Next, sweet shortcrust pastry. Great for sweet tarts and mince pies!

1 egg
125g golden caster sugar
1 tsp vanilla essence
250g plain flour
125g butter, cubed

Put the egg and sugar into a bowl and whisk until the sugar has dissolved into the egg.
Then sift the flour into the bowl and mix well, making sure there are no pockets of flour, until it is sandy in texture.
Lastly, add the butter and cut in with a pastry cutter or butter knife, until it forms a sticky ball.
Turn the dough out onto a light floured surface and knead together for a few minutes to get rid of any lumps of butter, then wrap in clingfilm or greaseproof paper and put in the fridge for at least 30 minutes before use.

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