Biscuit pastry

Biscuit pastry

By
From
Encyclopedia of Food and Cookery

This sweet, tender pastry is used for pies, tarts and tartlets and as the base for slices.

Ingredients

Quantity Ingredient
125g butter
115g caster sugar
1 egg, beaten
150g plain flour
150g self-raising flour

Method

  1. Cream butter and beat in sugar little by little until mixture is white and fluffy. Beat in egg, then stir in sifted flours. Knead lightly, wrap in plastic wrap and chill for about 20 minutes or until firm enough to roll.
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