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SWEET SHORT PASTRY

Sweet short pastry which is easy to make, a delight to roll and has a light, delicate finish when cooked

Well this is the suprise extra recipe to help you out with those mince pies - wouldn't be Christmas without them!

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Ingredients for Sweet Short Pastry

flour

250

gm
butter (softened)

100

gm
icing sugar

100

gm
eggs

100

gm
salt    

How to make Sweet Short Pastry

Method #1

  • Sift flour, icing sugar and salt onto workbench or into a bowl
  • Put in butter and work with fingertips until a crumbly texture
  • Make a well and add the eggs
  • Gradually draw in flour to make a homogeneous paste
  • Knead the paste two or three times with heel of hand until very smooth
  • Roll into ball, flatten slightly, wrap in gladwrap and refrigerate for several hours

Method #2

  • Make a well in the centre of the sifted flour
  • Cream the butter, sugar and salt together and then mix in the eggs
  • Put into the well and mix in the flour quickly
  • Knead 2 - 3 times until very smooth
  • Roll into a ball, flatten slightly and wrap in gladwrap
  • Chill for two hours

Chef's Tip

Try not to eat them all at once!

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Enjoy and bon appetit . . .


Recipe from professional
Chef Tallyrand