Preparation : 5 min | Resting : 30 min |
Cooking : - | Equipment : |
Difficulty : | Rating : 5 rates |
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125 | g unsalted butter, diced |
250 | g plain flour |
80 | ml cold water |
pinch salt |
1 | Put all the ingredients in the metal bowl and run the PASTRY/CAKE programme. |
2 | Wrap the ball of dough in clingfilm. Refrigerate for at least 30 minutes before rolling out on a floured work surface. |
makes very good short crust pastry and cakes.
Unreal, i always wondered how the french got their pastry so nice, now i know!
Chill everything before working with this pastry,it's extremely soft and difficult to manage in a warm climate. E.g. Roll it on a frozen oven tray etc if needed. Handle as little and as fast as you can.However, it does taste good. I used it to make bases for little lemon curd tarts and they tasted delicious! A bit too delicious.... ;) yum.