Shortcrust pastry
A bake that starts with flour and finishes with butter.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1⅛ lb flour
- 8⅞ oz butter
- 5¼ oz powdered sugar
- 2 eggs
Make it lactose-friendly
- 250 g butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cut the butter in slices, put it in a large bowl and leave it at room temperature until it's easy to knead.
- Add the powdered sugar and knead until uniform.
- Add the eggs and knead.
- Add all the flour and knead.
- Roll out the dough on baking paper.
- Keep in the fridge for 15-30 minutes before use.
Nutrition (estimated, per serving)
| Calories | 542 |
|---|---|
| Protein | 8.3 g |
| Fat | 27.1 g |
| Carbs | 66.5 g |
| Fiber | 1.7 g |
| Sodium | 23 mg |
Source
based.cooking (community recipes, public domain) — unlicense