Recipe by Sarah Dall
Shortcrust pastry
Ingredients
- 250g cake flour
- a pinch of salt
- 125g butter, softened but cool
- 45ml (3 tbsp) chilled water
Instructions
1
Sift together the dry ingredients and rub in the butter until the flour mixture resembles fine breadcrumbs.
2
Add the cold water and lightly knead until the dough comes together. Cover in plastic wrap and rest for 30 minutes in the fridge.
