Rich Shortcrust Pastry from The Times Cookery Book by Katie Stewart
This recipe makes particularly nice, crisp pastry that is very suitable for dessert or cake recipes. The prepared pastry can be kept for several days ready made in the refrigerator. Sift the flour ...
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Cooking tools:
- Sifter
- Mixing bowl
- Chef's knife
- Refrigerator
Ingredients
- 8 oz (225 g) plain flour
- 4 oz (100 g) butter
- 2 oz (50 g) icing sugar
- 2 egg yolks
- 2 tablespoons water
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