Short Crust Pastry

Ingredients

• 6 or 8 ozs. of butter
• I lb. of flour
• I teaspoon ful of baking powder
• A pinch of salt
• Enough cold water to make all just come from the basin.

Method

1. 1

   Put flour, butter, salt and sugar into a basin, and rub lightly between tips of the fingers until they look like breadcrumbs.

2. 2

   Add the baking powder and mix well, then with a fork and cold water make into paste.

3. 3

   Turn on to a board with just enough flour to keep paste from sticking.

4. 4

   Flour hands slightly, lift paste, turn in edges downward until top is smooth and no cracks.

5. 5

   Roll out very lightly, to the desired size and thickness, using as little flour as possible.

6. 6

   Bake in a pretty hot, but steady, oven.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 43. The excerpt below is the record exactly as published.

SHORT CRUST PASTRY. 6 or 8 ozs. of butter or white dripping (shortening). if for fruit. A pinch of salt Sugar to sweeten More salt Vrf i No sugar. J }■ I lb. of flour. I teaspoon ful of baking powder. Enough cold water to make all just come from the basin.

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