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Shortcrust Pastry
Shortcrust pastry or shortcrust dough is a buttery, crumbly pastry dough which is often used as a base for tarts. This is an eggless version.
Ingredients
ScaleNo serving count in the source — scale by factor
- unsalted butter, 1/2 cup; softened150 g
- caster sugar, 1/2 cup100 g
- lemon rind, grated1 tsp
- plain flour, 1 cup; plus extra for dusting120 g
- potato flour, 3/4 cup120 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Cream together butter, sugar, and lemon rind in a bowl.
Sift together the plain and potato flours into a mound.
Make a well in the center of the mound and add the creamed mixture.
Knead lightly until the dough is consistent.
Wrap the dough in plastic wrap and chill for 1 hour before use.
Region evidence: no stated origin (basic dish)
