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.

Category: Pastry

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

Instructions

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.

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