Ingredients
Method
- 280 g cake flour
- Salt, a pinch
- 180 g cold butter
- 1 extra large, free-range egg yolk
- 4 t ice-cold water
- 1 t lemon juice
Method
Ingredients
- Sift the flour and salt. Cut the butter into small pieces and rub into the flour using your fingertips until the mixture resembles breadcrumbs.
- Mix the egg yolk, water and lemon juice into the dry ingredients to make a stiff dough.
- Knead well and cover with clingwrap. Chill for 1 hour.
- Roll out the pastry to a thickness of 3 mm on a lightly floured surface.
- Bake in a preheated oven at 200°C for 20–25 minutes, or until golden brown.
Cook’s note: The butter and water should be ice-cold to prevent the butter from melting. Cold butter will result in a perfect, flaky texture. Shortcrust pastry is usually used for the bases of quiches or tarts as it doesn't puff up.
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