Short Crust

Ingredients

• Four ounces of butter
• Eight ounces of flour
• One ounce of castor sugar
• The yolk of one egg

Method

1. 1

   Put the flour and sugar into a basin; rub the butter into the flour with the hand until smooth; make a hole in the centre, put in the yolk of the egg, and enough cold water to make it into a stiff paste.

2. 2

   Roll it out on a floured board and use for fruit tarts, etc.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 50. The excerpt below is the record exactly as published.

SHORT CRUST Ingredients Four ounces of butter. The yolk of one egg. Eight ounces of flour. One ounce of castor sugar

Cook this with the app: pantry check, scaling, and the assistant.