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Shortcrust pastry or shortcrust dough is a buttery, crumbly pastry dough which is often used as a base for tarts. This is an eggless version.
Ingredients[edit | edit source]
- 150 g (½ cup) unsalted butter, softened
- 100 g (½ cup) caster sugar
- 1 tsp grated lemon rind
- 120 g (1 cup) plain flour, plus extra for dusting
- 120 g (¾ cup) potato flour