This is a simple recipe for sweet shortcrust pastry... you can use it for anything, pumpkin pie, jam tarts, mince pies, apple pies, cookies, whatever you like!... it's easy and so much better than the bought shortcrust pastry. I have a few extra hints and tips that will make it even easier!
Basic recipe
1 egg
100 grams sugar
200 grams of butter
300 grams of flour
1 tsp of vanilla essence
or for something different, add almond essence
Directions
1. beat the sugar and butter together
2. beat in the egg, don't worry if it looks like scrambled egg
3. mix in the flour by HAND! this is important so you get nice crunchy pastry, not chewy. It starts off a bit messy but if everything is measured accurately, not guesstimated, then it will all come together in a nice shiny soft ball.
4. Bake in the oven with the topping for about 10-15 mins. Just watch the edge of the pastry and take them out when they start to go golden brown.
Tips:
Roll out between two sheets of grease proof paper so you don't have to add more flour, upsetting the ingredient balance... and also keeps flour from getting all over your kitchen!!
Flour goes bitter when burnt so put the oven timer on!
Baking Ideas
- Use cookie cutters to make little biscuits. This is a great one for the kids. You can mix up the dough, the leave them at the table for ages rolling out and cutting cookies.
- Cut circles out and place in muffin tin to use as a base for jam tarts, lemon tarts, mince tarts, any topping can go in this to make something 'mini'.... NO NEED TO BLIND BAKE... just pop it in the oven! raspberry jam or lemon curd is a Jamosie Favourite!
- roll out between the grease proof paper, line a baking tray or pie dish, blind bake for 10 mins and use as a base for pies and tarts.... pecan pie, apple pie, bakewell tarts... whatever you like!
Happy baking!!
