Dessert
Sweet Shortcrust Pastry
No matter what season, this shortcrust pastry recipe is a real winner. Top with autumn apples or pumpkin filling, tart and tangy lemon curd, or a sweet jam preserve.
Prep Time:
10mins
Cook Time:
30mins
Difficulty:
Nice and Easy
Serves:
6
Ingredients:
250g Durrow Mills Organic Sprouted Bakers Mix
Zest of One Lemon
Splash of Milk
50g Icing Sugar
125g Cold Butter in Cubes
2 Eggs
Zest of One Lemon
Splash of Milk
50g Icing Sugar
125g Cold Butter in Cubes
2 Eggs
Method:
1. Sieve flour from a height on a clean worktop or large bowl
2. Sieve the icing sugar right on top
3. Little by little, crumble in the cold cubed butter with cold hands. If your hands get too warm, run them under cold water or use a utensil like a spoon. We’re trying not to over work the shortcrust dough and keep it crumbly so work quick and confidently.
4. Add in the eggs one by one and roughly work into the dough.
5. It should start to combine together at this point, but if you need to add a splash of milk. If your dough is too slick, add some more flour.
6. Refrigerate for at least 15 mins before using.
2. Sieve the icing sugar right on top
3. Little by little, crumble in the cold cubed butter with cold hands. If your hands get too warm, run them under cold water or use a utensil like a spoon. We’re trying not to over work the shortcrust dough and keep it crumbly so work quick and confidently.
4. Add in the eggs one by one and roughly work into the dough.
5. It should start to combine together at this point, but if you need to add a splash of milk. If your dough is too slick, add some more flour.
6. Refrigerate for at least 15 mins before using.
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