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
alternative without sugar:
- 250g flour
- 125g butter
- 1 egg yolk
- 15-25ml cold milk
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.1289830190.txt.gz · Last modified: 2010/11/15 15:09 by christian