Recipe: Shortcrust Pastry

Shortcrust pastry is buttery, crumbly and a tasty treat.


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


Cream together butter, sugar, and lemon rind in a bowl.

Sift together the plain and potato flours into a mound.

Make a well in the center of the mound and add the creamed mixture.

Knead lightly until the dough is consistent.

Wrap the dough in plastic wrap and chill for 1 hour before use.

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