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1
March
Sweetcrust Pastry
Sweetcrust Pastry
Serves | Enough to line and top 9 |
Ingredients
- 350g Plain Flour
- 175g Unsalted Butter
- 100g Icing Sugar
- 1 Large Free-range Egg
- 1 teaspoon Distilled Vinegar
- Milk (or water)
Directions
1. | Sift together the flour and icing sugar |
2. | Rub in the cold butter until it resembles breadcrumbs |
3. | Make a well in the centre and add the beaten egg and vinegar |
4. | Add milk, a teaspoon at a time, just as much as needed to form the mixture into a smooth but not sticky dough |
5. | Press the dough into a disc and wrap in cling film then chill for 1 hour |
Note
This recipe freezes very well, so feel free to make double, or treble. Wrap in clingfilm, then place in a freezer or ziplock bag.
You cant taste the vinegar, but it makes for a more tender flaky crust.