Sweet Shortcrust Pastry

This pastry has been scaled down from a recipe I found in a Victorian/Edwardian commercial bakers’ book. It’s an all-butter (and therefore vegetarian) pastry  and includes a small proportion of cornflour. This makes the pastry extra crispy, which isn’t always easy with an all-butter pastry. It also gives it a really smooth, almost silken, dry feel which makes it very easy to handle.

60g cornflour
225g plain flour
140g butter
1 large egg
85g icing sugar
ice-cold water

  • Put all the ingredients into the bowl of a food processor and blitz until the mixture resembles breadcrumbs.
  • Gradually add the water, one tablespoon at a time, until the mixture comes together in a ball.
  • Knead smooth, then roll out.
  • Cover with plastic and chill for 30 minutes.

 

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