Sweet Shortcrust Pastry Dough RecipeOrigin: Britain Period: Traditional |
|
This is the traditional sweet shortcrust pastry dough used in everything from flans to fruit pies: anywhere a dessert pastry is required. Ingredients:
225g plain flour 
Sweet Shortcrust Pastry Dough Preparation:Method:To make the pie dough first cube the butter then add this to the flour and then cut the butter into the flour with a knife. Add a pinch of salt and the sugar then using the tips of your fingers rub the ingredients together until the mixture comes to resemble the consistency of fine breadcrumbs. Make a a hollow circle in the powdered mix and add to this approximately 2 tablespoons (30ml) of water. Gently mix the water into the dough until it comes together (Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency (Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency). Knead the resultant dough until the consistency is smooth and neither too hard nor too soft. Roll this into a ball, cover with clingfilm and allow to rest in the refrigerator for about an hour before use. The dough can actually be made the day before you plan to use it and should keep in the fridge for up to three days if desired. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Sweet Shortcrust Pastry Dough to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for breads, cakes and pastries... More recipes for Pies and Tarts... More Baking recipes... More pastry recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with plain flour and sugar as primary ingredients: Curried Fruit Conserve Grapefruit Sherbet Kartaeuserkloesse Oatmeal Pastry Dough Pineapple Beer Trinidad Mauby Sorrel Tartlets Lemon Layer Sponge Russian Caramels Coltsfoot Throat Lozenge Sloe Wine Chocolate Syrup Karadut Receli Macadamia Ginger Biscuits Sorbet au Cidre Brut Dream Bar Biscuits Vanilla Cake Mix Cake Fig Sweetmeats Candy Corn Herb Candies Semi-traditional Marshmallows Imli Chatni Blackcurrant Jelly Rhubarb and Angelica Flummery Coltsfoot Flower Sorbet Easter Eggs with Peanut Butter Yolks Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
