Sweet shortcrust pastry

Sweet shortcrust pastry

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
400g plain flour
100g caster sugar
200g unsalted butter, cut into small cubes
1 egg yolk

Method

  1. Place the flour, sugar and butter in a food processor and blitz until it resembles breadcrumbs. Add the egg yolk and 60 ml of cold water and mix until the dough forms a ball. Remove, gently pat into a disc and refrigerate for 1 hour before using.
Tags:
French classics
Farmhouse
rustic
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