Sweet Shortcrust Pastry
Print recipe
| Serves | 1 batch |
| Prep time | 1 hour, 15 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Ingredient |
| Misc | Child Friendly, Freezable, Pre-preparable |
| By author | Lucinda Macdougall |
Home made sweet shortcrust pastry
Ingredients
- 25g pure icing sugar
- 75g chilled butter (cut into cubes)
- 150g plain white flour
- pinch salt
- 2 egg yolks (lightly beaten)
Directions
| 1. | Sift the flour and salt together into a bowl and make a well. Sift the icing sugar into the well. |
| 2. | Add the butter and cut in the butter until it looks like fine bread crumbs. |
| 3. | Sprinkle the egg yolks over the surface of the flour mixture and and mix with a fork until it comes together. Add the egg a bit at a time until this happens. Don't make it too moist. |
| 4. | Turn the dough out onto a lightly floured board. Form the dough into a ball and knead until smooth, about 1 minute. Don't overwork it. |
| 5. | Flatten the dough into a disc and wrap in cling wrap. Chill in the fridge for at least 1 hour until firm. |
Note
Low Chemical / Failsafe
Tips:
- To cut in the butter (step 2), use two dinner knives to cut through the butter and flour until the butter is in small pieces. Place a wet tea towel under the bowl to hold it steady. Do the last part with your fingers, lifting the flour/butter up and dropping it back until you have the fine bread crumb texture.
- Step 2 can be done in a food processor using a plastic or steel blade. Use the pulse setting and stop and check intermittently until the flour and butter is like fine bread crumbs.
- Avoid letting too much warmth into the pastry - watch for the temperature in the room and the temperature of your hands. Minimise handling with your hands.
This pastry can be frozen, wrapped in plastic wrap, for longer storage.
