Short crust
This pastry is crispy, light and crumby
Basic recipe of short crust pastry
½ fat to flour (i.e. ratio of 0.5:1 fat to flour)
½ teaspoon of salt to each 200 gms of flour
2-5 tablespoons of water to each 400 gms of flour.
Method
-Sieve the flour and salt together
-Add the fat into lumps
-Cover the fat with flour before beginning to rub in
-Rub until there is no lump using finger tips to avoid melting fat and allowing aeration.
-Add water by sprinkling over the surface of the flour with a round ended knife until large lumps are formed,
-Draw together with the fingertips
-Knead on a board until the dough is smooth using fingertips
-Form into the required shape
-Roll out round the pastry so as to maintain the shape
-Place in the refrigerator or cool place
marto answered the question on May 16, 2019 at 07:08
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