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We hope you got insight from reading it, now let’s go back to basic shortcrust pastry recipe. You can cook basic shortcrust pastry using 9 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare Basic Shortcrust Pastry:

1. Prepare 1 & 2/3 cups Plain Flour
2. You need 125 g Butter
3. Take 1 Egg
4. Provide *Note: The softness can be adjusted by adding Cold Water OR more Flour
5. Get <Additional Ingredients>
6. Provide 1/4-1/2 cup Caster Sugar *for sweet pastry
7. Provide 1 teaspoon Vanilla Extract *for sweet pastry
8. Take 50 g Parmesan Cheese *grated, for cheesy pastry
9. Use 2-3 teaspoons Instant Coffee Granules *good for chocolate tart

Steps to make Basic Shortcrust Pastry:

1. Food Processor Method: - Place dry ingredients and Butter in a food processor, process until mixture resembles breadcrumbs. Add lightly beaten Egg and process until dough just comes together. Turn out on a lightly floured surface. Knead gently and shape into a disc.
2. Basic Method: - Place dry ingredients into a large bowl, add Butter and rub in with fingertips until the mixture resembles breadcrumbs. Add lightly beaten Egg and mix to combine. Knead the dough gently on a lightly floured surface and shape into a disc.
3. Like-Cookie-Dough Method: - Beat softened Butter and Sugars until smooth. Beat in Egg and Vanilla, and mix well. Add Flour and mix to combine, then knead gently and shape into a disc.

I've made this recipe for shortcrust pastry incredible simple, and you can choose to make it either by hand or using a food processor. Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. Here, I've given lots of tips and direction about how to use and cook your pastry, as well as three. I just recently discovered how to make a good short crust pastry, as a result, I made a That makes the title of this blog post a little dangerous, but consider this the FoodCrumbles basic for a crunchy. This is one of basic dough for many recipes like Pies,Quiche,Tarts and many more.

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