Plain Shortcrust Pastry from The Times Cookery Book by Katie Stewart
Sift together flour and salt. Measure the fat on to a plate. Using a knife blade, beat down the fats and mix until soft and blended. Add to the flour and rub in evenly. To ‘rub in’ means to pick...
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Cooking tools:
- Sifter
- Mixing bowl
- Kitchen scale
- Plate
- Chef's knife
Ingredients
- 4 oz (100 g) plain flour
- pinch of salt
- 1 oz (25 g) butter or margarine
- 1 oz (25 g) vegetable fat
- 2 tablespoons water
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