Pate Sucree

Preparation info
    • Difficulty


Appears in

By Isabella Beeton

Published 1861

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  • 8 oz. plain flour
  • pinch of salt
  • 5 oz. butt


Sift together the flour and salt. Cut the butter into small pieces and rub it lightly into the flour, using the fingertips. Add the sugar and mix with egg yolk and sufficient cold water to make a stiff paste.

Use as required.