recipes:sweets:shortcrust
simple shortcrust pastry
- 225g flour
- 115g butter
- 60g caster sugar
- 1 egg yolk
- 15-25 ml cold water
alternative without sugar:
- 250g flour
- 125g butter
- 1 egg yolk
- 15-25ml cold milk
alternative without egg and with vegetable fat:
- 175g flour
- 75g butter
- 25g vegetable fat (trex)
- 15g sugar
- 45ml 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, 125g sugar, 75g double cream and one egg.
recipes/sweets/shortcrust.txt · Last modified: 2011/10/08 12:23 by christian