|Preparation : 5 min||Resting : 30 min|
|Cooking : -||Equipment :|
|Difficulty :||Rating : 5 rates|
|Download the recipe :|
|Programmes :||accessories :|
|125||g unsalted butter, diced
|250||g plain flour
|80||ml cold water
|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.