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.
10 min
Ingredients
- 150 g (½ cup) unsalted butter, softened
- 100 g (½ cup) caster sugar
- 1 tsp grated lemon rind
- 120 g (1 cup) plain flour, plus extra for dusting
- 120 g (¾ cup) potato flour
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.
More recipes with butter, lemon or potatoes
Adapted from “Shortcrust Pastry” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.