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.
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