MY SWEET SHORT CRUST PASTRY - SOOOOO EASY

Thought I would share this lovely sweet short pastry soooo easy..and beautiful to roll out




225g (1 1/2 cups) plain flour
2 tbs icing sugar mixture
125g butter, chilled, coarsely chopped
2 1/2 tbs iced water

Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and top with another sheet of baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. 

Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.

Preheat oven to 180°C. Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. 

Set aside to cool completely.

MALT ROLL OUT COOKIE DOUGH

Was experimenting today with roll out cookie dough and came across this yummie different taste of a cookie.

125g butter softened
1/2 cup caster sugar
1 egg
2 Tablespoon golden syrup
1/3 cup malted milk powder
2 1/2 cups plain flour
1/2 teaspoon bicarb soda
1 1/2 teaspoons cream of tartar

Beat butter, sugar and egg in mixer until combined, stir in golden syrup and sifted dry ingredients in 2 batches. Knead dough lightly on floured surface until smooth (it will look very crumbly, but will come together).  Cover with cling wrap and place in fridge for 30 mins.

Preheat oven to 150c Fan forced and line oven tray with baking paper

Roll dough between baking paper until 5mm thick.  Using any shape cutter you like cut dough into shapes and place on trays

Bake for about 13mins (depending of the size of cookie) or until lightly brown on top.  Cool on trays.

I just used a glaze icing for these's cookies, but can you fondant or royal icing (for they stay there original size.

MAKE YOUR OWN CHOCOLATE WHEATIES

These's biscuits are better than the original ones  you get at Coles or Woolies.

90g Butter, softened
1/2 cup firmly packed brown sugar
1 egg
1/4 cup desiccated coconut
1/3 cup wheat germ
2/3 wholemeal plain flour
1/2 cup white self raising flour
185g dark chocolate

Beat butter and sugar in bowl with electric mixer until smooth, add the egg and beat until combined.  Stir in the coconut, wheat germ and sifted flours.

Roll dough between 2 sheets of baking paper until 5mm thick.  Play on a tray lined with baking paper, refridgerate for 30 minutes

Preheat oven to 180c.  Line oven trays with baking paper.

Using a  6cm round cutter, cut out rounds from dough and place them 2.5cm apart of trays.  Bake for 12-15 mins until light brown. Cool on trays.

Melt chocolate in microwave till smooth, spread wheaties with chocolate and mark with a fork (as picture) stand at room temperature until set, or if hot weather leave in the fridge to set.