Biscuit pastry

Biscuit pastry

By
From
Baking
Makes
20-23 cm pie
Photographer
Vanessa Levis

This sweet, tender pastry is used for pies, tarts and tartlets and as the base for slices.

Ingredients

Quantity Ingredient
125g butter, softened
110g caster sugar
1 egg, beaten
150g plain flour
100g self-raising flour

Method

  1. Using an electric mixer, cream the butter and gradually beat in the sugar until the mixture is white and fluffy. Beat in the egg, then stir in the sifted flours.
  2. Knead lightly, wrap in plastic wrap and chill for about 20 minutes or until firm enough to roll. Bake as directed in the recipe.
Tags:
baking
bakery
margaret
fulton
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