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Shortcrust pastry is a buttery, crumbly pastry which is often used as a base for tarts. This is an eggless version.
- 150g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) caster sugar
- 1 tsp grated lemon rind
- 120 g (1 cup) plain flour, plus extra for dusting
- 120 g (3/4 cup) potato flour