RICH SWEET SHORTCRUST PASTRY

Ingredients (makes about 500g)

  • 1 egg
  • 125g caster sugar (I like to use golden)
  • 1 tsp vanilla or almond extract
  • 250g plain flour
  • 125g salted butter, in 1cm cubes

Essential equipment

  • Butter knife or pastry cutter 

Method

Place the egg, sugar and extract in a mixing bowl, and whisk – I use a balloon whisk – for a minute, or until the sugar is dissolved into the egg.

Sift the flour into the mixture and stir in using a wooden spoon, until the mixture has a sandy texture – be sure to scrape around the bottom of the bowl so there are no clumps of flour.

Add the cubed butter, and cut in using a butter knife or a pastry cutter until the butter is well incorporated and the dough comes together. (This pastry gets too sticky too quickly to do this by hand, which is why you use a knife or cutter.) Remove from the bowl and knead gently for a few seconds. Wrap in baking paper and chill for at least 30 minutes before using.