Cookbook:Shortcrust Pastry

| 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

 * 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

Procedure

 * 1) Cream together butter, sugar, and lemon rind in a bowl.
 * 2) Sift together the plain and potato flours into a mound.
 * 3) Make a well in the center of the mound and add the creamed mixture.
 * 4) Knead lightly until the dough is consistent.
 * 5) Wrap the dough in plastic wrap and chill for 1 hour before use.