Post by barney on Oct 14, 2013 8:34:01 GMT
If you can, make this yourself, it is the easiest of the pastries. This is for sweet deserts, for savoury dishes omit the sugar and add a pinch of salt.
Ingredients (enough to line a 7in / 18cm flan tin):
170g / 6 oz self-raising flour
100g / 4 oz butter or margarine
50g / 2 oz icing sugar
a few teaspoons of water
Method:
Put the flour in a bowl, mix in the sugar and then rub in the fat with finger tips or a fork (this can also be done in a food processor) until it is evenly distributed within the flour.
Add the liquid and bring together to form a smooth ball, add more liquid if required.
Wrap in cling film and leave in the fridge until required.
Can be used to make sweet dishes such as Bakewell Tart, or cut into small rounds and baked at around 200C (after bread in stored heat cooking) to make delicious butter biscuits.
Ingredients (enough to line a 7in / 18cm flan tin):
170g / 6 oz self-raising flour
100g / 4 oz butter or margarine
50g / 2 oz icing sugar
a few teaspoons of water
Method:
Put the flour in a bowl, mix in the sugar and then rub in the fat with finger tips or a fork (this can also be done in a food processor) until it is evenly distributed within the flour.
Add the liquid and bring together to form a smooth ball, add more liquid if required.
Wrap in cling film and leave in the fridge until required.
Can be used to make sweet dishes such as Bakewell Tart, or cut into small rounds and baked at around 200C (after bread in stored heat cooking) to make delicious butter biscuits.