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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