recipes:sweets:shortcrust
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simple shortcrust pastry
- 225g flour
- 115g butter
- 60g caster sugar
- 1 egg yolk
- 15-25 ml cold water
Mix the butter with the flour, then add sugar, egg yolk and water. Refrigerate for 30 minutes, roll out.
For fruit topping:
per 600g fruit, mix with 75g flour and 100g sugar.
recipes/sweets/shortcrust.1283092782.txt.gz · Last modified: 2010/08/29 16:39 by christian